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Spiced Lamb Mince with a Squash Dip

@drinkthedressing shows us how versatile lamb mince can be with this exciting sharing dish that is bold in both texture and flavours.

Spiced Lamb Mince with a Squash Dip

@drinkthedressing shows us how versatile lamb mince can be with this exciting sharing dish that is bold in both texture and flavours.

  • Serves: 4
  • Prepare: 20 Minutes
  • Cook: 50 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Ingredients

FOR THE DIP

  • 1 small butternut squash
  • 1 uchi kuri (red onion) squash
  • 1 medium onion
  • 1tbsp ghee or butter
  • pinch of salt
  • pinch of pepper
  • 1tsp cumin
  • 1tsp turmeric
  • 1 ½tsp cinnamon
  • shaving of fresh nutmeg

FOR THE LAMB

  • 500g lamb mince
  • 5 medjool dates
  • 1 large onion
  • salt
  • pepper
  • ½tsp cumin
  • 1 ½tsp ras el hanout
  • 2tsps cinnamon
  • 1tsp all spice
  • grated nutmeg
  • fresh mint
  • pomegranate molasses
  • pomegranate

Method

  1. Pre heat the oven to 200°C 
  2. Peel the butternut squash and uchi kuri squash, roughly chop and add to a baking dish with thin wedges of onion. Drizzle with oil and scatter with the ghee (or butter), this will give the paste a silky texture
  3. Season with a good pinch of salt and pepper, then add the cumin, turmeric and cinnamon along with a shaving of fresh nutmeg
  4. Roast for 25 minutes or until it is soft and a little caramelised
  5. Allow to cool and add to a food processor, blitz until it forms a smooth thick paste, add a little oil to loosen if needed. If you want it warm when serving add a touch of water to a pan and gently warm
  6. Dice the onion and add to a pan with a little bit of oil, cooking on a medium heat until it's just getting translucent. Season with salt, pepper and the cumin and ras el hanout
  7.  Add the mince to the pan. Using a wooden spoon break it up, allowing it to render on a medium heat. Lots of fat will start to come out of the meat which will help to flavour the lamb, once the meat is cooked you can poor most of the fat out (don't waste it, it works great over roast potatoes)
  8. Season well with salt, cumin, ras el haount, all spice, cinnamon and a healthy grating of nutmeg
  9. Turn the heat up a little and let the lamb cook in its own fat until it's a little dry and crispy
  10. Add in the sliced medjool dates and keep stirring. Remove from the heat, chop a small handful of fresh mint and stir in while its still hot so the leaves wilt a little
  11. To assemble the dish smooth the squash dip onto a large plate, with a bit of a well in the middle. Scatter the lamb mince on top, drizzle with pomegranate molasses and sprinkle the pomegranate seeds over the dish. Serve sharing style in the middle of the table with warm pitta or flatbread
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Frequently asked questions

  • A portion of grass-fed lamb has a slightly higher calorie content than grass- fed beef, but has more health promoting omega 3 fatty acids. Lamb also has less marbling of fat than beef and when you trim the fat around the edges after cooking, lamb is a lean cut of meat.

  • Lamb has always been a more expensive cut of meat, with mutton often deemed less desirable which has dictated its selling price, however at Coombe Farm Organic, we feel mutton is having a bit of a renaissance right now. The aged ewes from our breeding flock supply our mutton and they've spent their lives browsing our pastures, growing strong muscles and robust skeletons. It's the combination of nutritious grass and a long life that gives our mutton its distinctive, unmistakable flavour.

  • Our lambs at Coombe Farm Organic feed on our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs.

  • Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.

  • Lamb refers to young meat, which is tender with a pale pink colour, where as mutton is meat from a sheep that is over two years old, at Coombe Farm Organic, our mutton comes from ewes who've retired from our breeding flock. That means they've grown to maturity naturally, have well-developed muscles and a strong skeleton. All of these things ensure their meat is strongly flavoured (but not 'gamey') and has excellent texture (but isn't stringy). Mutton's a distinctive meat that's having a bit of a renaissance at the moment.

  • When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of Coombe Farm Organic's lamb comes from our hardy flock of cross-bred sheep. The breeds we've chosen make the most of our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.