Spiced Lamb and Pumpkin Protein Bowl Recipe
This protein-rich bowl combines succulent spiced lamb with sweet caramelised pumpkin, creating a beautifully balanced meal that's both satisfying and nutritious. The lamb stays incredibly tender whilst the pumpkin develops crispy edges and melting centres. Learn how to make this quick and easy recipe that delivers restaurant-quality flavours at home.
Ingredients
- For the lamb:
- 400g lamb leg or shoulder, cut into 2.5cm cubes with excess fat trimmed
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon black seeds (nigella seeds)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- For the pumpkin:
- 400g pumpkin, butternut squash works beautifully - peeled, deseeded and cut into 2.5cm chunks
- 1½ tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- ¼ teaspoon black seeds
- To finish:
- Fresh coriander leaves, roughly chopped
- Extra black seeds for garnish
- Lemon wedges (optional)
Directions
Step 1
Preheat your oven to 200°C/400°F and line a large baking tray with baking parchment. In a large mixing bowl, toss the pumpkin chunks with the olive oil, cumin, salt, and black seeds until every piece is beautifully coated. Spread them out in a single layer on your prepared tray, making sure they're not touching, this is crucial for getting those lovely caramelised edges rather than steamed pumpkin. Pop the tray into the oven and roast for 25-30 minutes, turning halfway through, until the pumpkin is golden brown at the edges and tender enough to pierce easily with a fork.
Step 2
Whilst the pumpkin is roasting, prepare your lamb marinade. In a large bowl, combine the minced garlic, cumin, ground coriander, cinnamon, black seeds, salt, and pepper with 1 tablespoon of the olive oil to create a fragrant paste. Add the lamb cubes to this mixture and use your hands to massage the spices into every piece, don't be shy here, you want each cube thoroughly coated. Let this sit at room temperature for about 10 minutes whilst you get your pan ready, this allows the spices to really penetrate the meat and develop deeper flavours.
Step 3
Heat the remaining tablespoon of olive oil in a large, heavy-bottomed frying pan over medium-high heat until it's shimmering but not smoking. You'll know it's ready when a small piece of lamb sizzles immediately upon contact. Working in batches if necessary to avoid overcrowding, add the lamb cubes in a single layer, this is essential because overcrowding will steam the meat rather than sear it. Let them sit undisturbed for 2-3 minutes on the first side until a gorgeous golden-brown crust forms.
Step 4
Turn each lamb cube using tongs and continue cooking for another 6-8 minutes total, turning occasionally, until all sides are beautifully browned and the lamb is cooked to medium (slightly pink in the centre) or to your preference. The internal temperature should reach about 63°C/145°F for medium. If you prefer your lamb more well-done, cook for an additional 2-3 minutes, but remember that lamb is most tender when not overcooked. Remove the lamb to a warm plate and let it rest for 5 minutes, this resting time allows the juices to redistribute throughout the meat, keeping it incredibly tender and juicy.
Step 5
Once your pumpkin is beautifully roasted and your lamb has rested, it's time to bring everything together. Divide the caramelised pumpkin chunks between two wide, shallow bowls, creating a generous base. Arrange the spiced lamb cubes on top, making sure to drizzle over any resting juices from the plate, these are packed with flavour. Scatter over the fresh coriander leaves and an extra pinch of black seeds for that final flourish. Serve immediately with lemon wedges on the side if you fancy a bright, citrusy lift. This dish is absolutely delicious on its own, but you could also serve it with a dollop of thick Greek yoghurt or a simple cucumber salad if you'd like to stretch it further.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Lamb
During Battle of Trench, Jabir slaughtered a lamb to feed the Prophet ﷺ and companions.
Black Seeds
In black seed there is healing for every disease, except death.
Garlic
The Messenger of Allah ﷺ said: He who eats of this plant (garlic) should not approach our mosque and should not harm us with the odour of garlic.
Pumpkin
The Prophet ﷺ ate that pumpkin with relish.
Olives
As well as olive trees which grow at Mount Sinai, providing oil and a condiment to eat.
Olive Oil
Eat olive oil, and anoint with it, for it is from a blessed tree!
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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