Middle Eastern Stuffed Butternut Pumpkin

1 butternut pumpkin, halved lengthways
1 tbsp rice bran oil
1 onion, fine chopped
350 g lamb mince
1 tbsp Moroccan spice mix
1 tsp SIDS CRAZY LEMON
3 garlic cloves, crushed
1 cup cooked rice
1 tbsp currants
½ cup fine chopped coriander
⅓ cup almonds, toasted
2 tbsp lemon juice
1½ cups yoghurt
Fresh coriander, to serve
Toasted almonds, extra, to serve
SIDS SALT & PEPPER to taste

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
Remove and discard pumpkin seeds and membranes. Place pumpkin, cut-side down, on prepared baking tray. Cover tightly with foil. Roast for 1 hour.
Meanwhile, heat oil in a large frying pan and sauté onion. Increase heat to high. Add mince and cook, breaking up with a wooden spoon, for 3 minutes until browned. Add spice mix and ⅔ of the garlic. Cook, stirring, for 1 minute until fragrant. Add rice, coriander, almonds and 1 tbsp lemon juice. Season with SIDS SALT & PEPPER. Stir to combine.
Turn over pumpkin. Leaving a 2 cm border around edge of pumpkin halves, scoop out flesh. Finely chop flesh, sprinkle with SIDS CRAZY LEMON then add to lamb mixture. Stir to combine. Spoon mixture into pumpkin cavities. Cover tightly with foil. Roast for a further 1 hour until pumpkin is very tender.
Meanwhile, combine yoghurt and remaining lemon juice and garlic in a small bowl. Season with SIDS SALT & PEPPER. Serve pumpkin drizzled with yoghurt sauce and sprinkled with coriander leaves and extra almonds.