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Zhoug / Zhug (Pronounced Zoog) is a hot green sauce (aka ?Middle Eastern pesto?) originating in Yemeni cuisine that?s a go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It?s a must with Shakshuka. Here I have paired it with roasted Hokkaido pumpkin for a no-fuss side that?s a winner with lamb flavoured with cinnamon, cayenne and pomegranate molasses.
Zhoug / Hot Green Sauce

1.5 kg Hokkaido pumpkin, unpeeled, cut into 8 wedges
2 tbsp Olive oil
Salt and black pepper
1 Shallot, finely chopped
1 tsp Ground cinnamon
1/2 tsp Cayenne pepper
350 g Ground lamb
1 tbsp Pomegranate molasses 1 tbsp Pomegranate arils, optional
Fresh cilantro and flat parsley

10 Cardamom pods
1 tsp Caraway seeds
6 Cloves
3 Long green chillies, coarsely chopped (or jalapeños)
3 Garlic cloves, coarsely chopped
1 tsp Sea salt
15 g Coriander leaves, coarsely chopped (I used the frozen one)
70 ml Extra-virgin olive oil
2 tsp Lemon juice

Toast the cardamom pods in a dry skillet over medium heat for 2 or 3 minutes, shaking the pan occasionally. Place the cardamom pods in a mortar and smash with a pestle to crack open the pods. Spread the cracked pods out, so you can pick out the shells and discard. Dry-roast caraway seeds and cloves in a frying pan over medium-high heat until fragrant, about 1 minute.
Coarsely c...