Lamb Casserole with Pumpkin and Ginger

Name: Lamb Casserole with Pumpkin and Ginger
Ingredients: 900 g/2 lb piece pumpkin; 5 cm/2 in piece fresh ginger; 75 g/3 oz butter; 2 teaspoons caraway seeds; 4 cloves garlic; 675 g/1½ lb lamb fillet; 1 rounded teaspoon dried green peppercorns; 150 ml/¼ pint cider; 150 ml/¼ pint double cream or crème fraîche; 150 ml/¼ pint double cream or crème fraîche; sea salt; handful fresh coriander leaves; black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This is a mildly aromatic casserole with a delicious pale orange sauce; simply made but sophisticated. Serve with baked or new potatoes and a green vegetable.

Ingredients

900 g/2 lb piece pumpkin
5 cm/2

Gluten-free

Method

Preheat the oven to 180°C/350°F/gas mark 4. Scrape out the seeds from the pumpkin, remove the peel and cut the flesh into small pieces. Peel the ginger and garlic and cut both into small, thin slices. Slice the lamb fillet crossways at roughly 4cm/1½in intervals. Melt the butter in a h