Butternut & Tahini

Ingredients

• 1 butternut
• 2 red onions
• 500g minced meat
• 1 L chicken stock
• Olive oil
• Coconut butter
• Twig of thyme
• 3 tbs Tahini
• 2 tbs greek yogurt
• 2 tbs lemon juice
• 3 tbs water 
• Salt & pepper
• Grilled pine nuts for garnish
• Coriander 

How to Make It

Step 1

Wash, peel and cut the butternut into cubes

Peel and chop the onions finely

Step 2

Into a hot skillet, drizzle some olive oil and add the chopped onions, cook for 2 minutes

Add the minced meat and cook for a further 7 minutes

Step 3

In a large pot, add a tbs of coconut butter then add the chopped butternut cubes and cook for a couple of minutes

Add the thyme and the chicken stock and bring to a boil.

Step 4

Lower the heat to medium and add the minced meat on top of the butternut. Spread the meat to cover the surface, do not mix into the butternut cubes. Cover and cook for 15 minutes

Step 5

In the meantime, make the tahini sauce by mixing together the tahini, greek yogurt and lemon juice. The mixture will thicken at some point. Add 3 tbs of water (or more) and whisk again until desired texture is reached

Season with salt and pepper and set aside

Step 6

Now that the dish is cooked, and the stock fully absorbed, plate it into a hollow dish, drizzle the tahini sauce and garnish with some grilled pine nuts and a few fresh coriander leaves

Enjoy with a side of Basmati rice!