Few people know this trick! Once you try it, you'll be hooked

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

Ingredient Substitutions

• Instead of Lard: unsalted butter, vegetable oil
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt, kosher salt
• Instead of Red Onion: yellow onion
• Instead of Ground Meat: ground turkey, ground chicken
• Instead of Green Onion: chives
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Herbes de Provence: Italian seasoning
• Instead of Sweet Paprika: regular paprika
• Instead of Nutmeg: mace
• Instead of Garlic: garlic powder (1 g)
• Instead of Pumpkin Puree: butternut squash puree
• Instead of Plain Yogurt: sour cream, crème fraîche
• Instead of Green Onion: chives
• Instead of Coriander: parsley
• Instead of Tomato Paste: tomato sauce (30 g)
• Instead of Zucchini: yellow squash
• Instead of Carrot: parsnip
• Instead of Green Onion: chives
• Instead of Garlic: garlic powder (2 g)
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Sweet Paprika: regular oil with paprika
• Instead of Cayenne Pepper: chili flakes
• Instead of Vinegar: lemon juice
• Instead of Soy Sauce: tamari
• Instead of Salt: sea salt

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Skillet
• Mixing Bowl
• Baking Dish
• Baking Sheet
• Oven
• Measuring Spoons
• Measuring Cups
• Wooden Spoon
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Browning the ground meat properly to develop flavor.
• Ensuring the pumpkin‑yogurt sauce does not split by controlling heat.
• Baking at the correct temperature (180 °C) for the full 35 minutes.

Chef Tips from the Video

• For extra depth, add a splash of dry white wine to the skillet after browning the meat.
• Use Greek‑style yogurt for a richer, creamier sauce.
• Toast the Herbes de Provence briefly in the pan before adding liquid to release aromatics.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze portions in freezer‑safe bags for up to 2 months; thaw overnight before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat‑pumpkin mixture a day ahead and refrigerate; bake just before serving.
• Roasted vegetables can be cooked up to 2 hours in advance and reheated briefly in the oven.

Frequently Asked Questions