Honey-Glazed Pumpkins stuffed with Cranberry-Chilli Lamb Rice
- Serves 10
- 400g Tilda Pure/Easy Cook Basmati Rice, uncooked
- 400g The Street Food Company Pink Pepper Ginger Paste
- 2 medium pumpkins
- 300g diced onion
- 600g lamb mince
- 200g diced smoked bacon
- 50g dried cranberries
- 30ml honey
Cut a lid off each pumpkin and with a knife and spoon scoop out the seeds and membrane. Place onto a tray lined with baking parchment and bake at 180C for 90 minutes until soft. Remove from oven and allow to cool.
Cook the Tilda rice as per packet instructions; set aside.
Heat some oil in a pan to medium-high heat. Add onions; stir fry for 1-2mins until golden. Add lamb mince and diced smoked bacon and fry until cooked.
Add pan mixture, dried cranberries and The Street Food Company Pink Pepper Ginger to the rice then equally divide mixture between the 2 pumpkins. Mix 30ml honey with a dash of water and glaze the pumpkins.
Return pumpkins and cook for further 30-45 minutes and serve.