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Ingredients

• 2 pieces Lard (cut into small cubes, about 30 g total)
• 7 g Black Pepper (freshly ground)
• 10 g Salt (fine table salt)
• 2 pcs Red Onion (medium, diced)
• 800 g Ground Meat (80 % lean beef or pork, cold)
• 25 g Green Onion (chopped, white and green parts)
• 5 g Salt (second addition for seasoning the meat)
• 5 g Black Pepper (second addition for seasoning the meat)
• 3 g Herbes de Provence (dried blend)
• 7 g Sweet Paprika (smoked or sweet, ground)
• 10 g Nutmeg (ground, freshly grated if possible)
• 5 g Garlic (about 1 clove, minced)
• 25 g Pumpkin Puree (canned or fresh cooked pumpkin, pureed)
• 150 g Plain Yogurt (full‑fat, Greek‑style preferred)
• 20 g Green Onion (chopped, added to sauce)
• 10 g Coriander (fresh leaves, chopped)
• 10 g Tomato Paste (concentrated, no added sugar)
• 300 g Zucchini (sliced into half‑rounds)
• 1 pc Carrot (peeled and sliced on a diagonal)
• 10 g Green Onion (for the vegetable side, sliced)
• 10 g Garlic (2 cloves, minced)
• 30 g Unsalted Butter (cut into pieces)
• 30 ml Sweet Paprika (paprika‑infused oil or a light drizzle of paprika‑spiced oil)
• 10 g Cayenne Pepper (ground, for heat)
• 10 g Vinegar (white or apple cider vinegar)
• 5 drops Oil Drops (extra‑virgin olive oil, for finishing the veg)
• 10 ml Soy Sauce (low‑sodium)
• 10 g Salt (final seasoning for vegetables)

Instructions

1. Prepare All Vegetables

   Dice the red onion, mince the garlic, chop all green onions, slice the zucchini and carrot, and puree the pumpkin if using fresh.

   Time: PT15M

2. Sauté Aromatics and Brown Meat

   Heat the lard (or butter) in a large skillet over medium heat. Add the diced red onion and sauté until translucent, about 5 minutes. Add the ground meat, sprinkle with 10 g salt and 7 g black pepper, and cook, breaking it up, until browned, 8 minutes.

   Time: PT13M

   Temperature: Medium

3. Build the Pumpkin‑Yogurt Sauce

   Stir in the remaining 5 g salt, 5 g black pepper, 25 g chopped green onion, Herbes de Provence, sweet paprika, nutmeg, minced garlic, pumpkin puree, yogurt, tomato paste, and fresh coriander. Cook gently for 5 minutes until the sauce thickens slightly.

   Time: PT5M

   Temperature: Medium

4. Transfer to Baking Dish

   Pour the meat‑pumpkin mixture into a 9‑inch baking dish, spreading evenly.

   Time: PT2M

5. Prepare the Roasted Vegetables

   In a mixing bowl, toss the sliced zucchini, carrot, 10 g green onion, and 10 g garlic with butter, sweet paprika oil, cayenne pepper, vinegar, soy sauce, and 10 g salt. Drizzle the 5 drops of olive oil over the top.

   Time: PT10M

6. Bake Meat and Vegetables

   Place the baking dish and the vegetable sheet on the middle rack of a pre‑heated oven (180 °C). Bake for 35 minutes, or until the meat mixture is bubbling and the vegetables are tender and lightly caramelized.

   Time: PT35M

   Temperature: 180°C

7. Rest and Plate

   Remove the casserole and vegetables from the oven. Let the meat rest for 5 minutes, then serve portions of the baked meat alongside the roasted zucchini and carrots.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

20 g

Fat

25 g

Fiber

4 g