Sweet Pumpkin with Lamb

1 fresh small pie pumpkin – seeded, cut into wedges and peeled
½ pound ground lamb (or use beef if lamb is unavailable)
2 teaspoons Ras El Hanout spice
1 tsp freshly ground coriander seeds
sea salt
4 ounces tomato paste
1 cup Crème fraiche or Greek Yogurt

Cover and cook the pumpkin wedges with some of the spices sprinkled over them with a small amount of water or vegetable stock (optional). Bake in a 350F oven until done (approximately 1 hour [longer if the pumpkins are large]) The other option to cook the pumpkin is to peel and cut into cubes and cook in oil until browned, add stock and finish in the oven.

Cook the ground meat over medium high heat with the spices and tomato paste until cooked through. Add the crème fraiche or Greek yogurt - reserve until service.

To serve: Place a wedge of pumpkin on a plate, place a generous amount of meat mixture over the pumpkin. Sprinkle with baked pumpkin seeds (optional). Serve hot with pita bread, Naan or Rice.