Slow-Roasted Pineapple Marinated Lamb in Pumpkin with Sweet Pumpkin Preserve

Lamb marinated in ginger, garlic, and fresh pineapple, cooked inside a hollowed pumpkin with herb basmati rice and a spiced pumpkin preserve

Servings 6 persons Difficulty Hard fruit lamb preserves vegetables 45 minutes

Products used in this recipe

Important Disclaimer: The original video shows large-scale traditional cooking without precise measurements. The quantities below are estimations adapted for a smaller, home-friendly batch and might need adjustment. They are inspired by the video but are not exact conversions. Feel free to adjust ingredients like sugar or ghee to your personal preference.

Ingredients

📌 Ingredients for Pineapple Marinated Lamb Roasted in Pumpkin You Can Make Yourself:

For the Meat & Baking Vessel:
🍖 1.5 kg lamb shoulder
🎃 1 large whole pumpkin

For the Marinade:
🍍 300 g fresh pineapple pulp
🧄 30 g garlic cloves, grated
🫚 30 g fresh ginger, grated
🍷 3 tbsp pomegranate molasses
🧂 1 tbsp salt
🌶️ 1 tbsp red chili flakes
🧅 1 tsp black pepper
🟡 1 tsp ground turmeric
🌿 1 tbsp ground coriander
🌿 50 g fresh mint, chopped
🌿 50 g fresh parsley, chopped
🌿 50 g fresh cilantro, chopped

For the Rice Stuffing:
🌾 200 g basmati rice, pre-cooked

Instructions

👩🏻‍🍳 Preparation Steps for Pineapple Marinated Lamb Roasted in Pumpkin:

1. Slice off the top stem portion of the whole pumpkin to form a lid, clear out all inner seeds and fibers, and clean the cavity thoroughly.
2. In a bowl, combine the crushed pineapple pulp, grated garlic, grated ginger, pomegranate molasses, salt, chili flakes, black pepper, turmeric, and ground coriander to form a thick marinade paste.
3. Lightly score the surface of the lamb shoulder with a knife and thoroughly rub the pineapple spice marinade into the meat.
4. In a separate bowl, toss the pre-cooked basmati rice with the finely chopped fresh mint, parsley, and cilantro.
5. Place the marinated lamb into the prepared pumpkin cavity and pack the fresh herb-rice mixture securely around the meat.
6. Place the pumpkin lid back on top, wrap the entire pumpkin tightly in multiple layers of heavy-duty aluminum foil, and roast at 180°C (350°F) for 3.5 to 4 hours until the lamb is tender.

Ingredients 2

📌 Ingredients for Sweet Pumpkin Preserve You Can Make Yourself:

🎃 500 g pumpkin flesh, peeled and cut into cubes
🍯 250 g honey
🪵 2 cinnamon sticks
💧 200 ml water

Instructions 2

👩🏻‍🍳 Preparation Steps for Sweet Pumpkin Preserve:

1. In a wide pot, combine the water, honey, and cinnamon sticks over medium heat, stirring until a smooth syrup forms and comes to a light simmer.
2. Add the diced pumpkin cubes to the bubbling syrup and reduce heat to low.
3. Cook uncovered for 30 to 40 minutes, gently stirring occasionally, until the pumpkin cubes turn soft and translucent.
4. Remove from heat, let cool slightly, and serve as a sweet conserve alongside hot tea.

Watch the recipe video