Lamb and Pumpkin Stew Served In A Pumpkin Recipe
Ingredients
| 1 lb/500 g pumpkin, peeled, seeded and cut into cubes | ||
| 1/2 lb/250 g cubed leg of lamb | ||
| Olive oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), chopped | |
| Sugar | 1 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Cilantro | 1 Tablespoon, chopped | |
| Tomato | 1 , chopped | |
| Ground ginger | 1 Teaspoon | |
| Juice of 1/2 lemon | ||
| Sugar | 1 Tablespoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Ground cumin | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Set the oven to 400 degrees F(200C) and preheat it.
MAKING
1) Take a frying pan and heat oil in it.
2) Brown the meat evenly in it.
3) Stir the cayenne pepper, garlic and sugar in it.
4) Add all the other ingredients except cumin.
5) Put the lid on and simmer it for 5 minutes.
6) Pour the mixture into the empty pumpkin shell.
7) Place it in the preheated oven and bake for half an hour.
SERVING
8) Garnish with chopped cilantro and cumin before serving.
1) Set the oven to 400 degrees F(200C) and preheat it.
MAKING
1) Take a frying pan and heat oil in it.
2) Brown the meat evenly in it.
3) Stir the cayenne pepper, garlic and sugar in it.
4) Add all the other ingredients except cumin.
5) Put the lid on and simmer it for 5 minutes.
6) Pour the mixture into the empty pumpkin shell.
7) Place it in the preheated oven and bake for half an hour.
SERVING
8) Garnish with chopped cilantro and cumin before serving.
Chef
