Oriental stuffed pumpkin

Text read by Mary Peters

Ingredients

  • 1 small pumpkin,
  • 2 small onions
  • 1 small courgette
  • 400 g minced lamb
  • salt and pepper
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 1 tsp curry powder
  • ½ tsp coriander
  • ½ tsp. chilli powder or a small fresh chilli pepper
  • 1 tsp. cinnamon powder
  • 3 garlic cloves, very finely chopped or pressed
  • ½ tbsp ginger, fresh, grated
  • ½ bunch parsley
  • 1 tbsp olive oil or clarified butter
  • 80 g cashew nuts, roasted and salted
  • Nutmeg
  • 50 ml cream
  • 1 egg
  • 50 ml vegetable stock

Method

First, cut a lid off the pumpkin. Remove the seeds and insides. Now remove the flesh with a spoon. Then salt the inside of the pumpkin.

Cut the onions and the pumpkin flesh into small cubes. Cut the courgettes into thin sticks or small cubes.

Now place the pumpkin and the lid in an ovenproof, shallow baking dish or on a baking tray and bake at 180°C for about 30 minutes.

In the meantime, fry the onions in a pan with olive oil, add the minced meat and fry. Remove any excess fat after frying. Add the pumpkin flesh and season well with pepper, salt, cumin, coriander, curry, paprika, chilli, cinnamon, ginger, and garlic. Remove from the heat and mix in the cashews, courgettes and chopped parsley.

Whisk the egg with the cream and stock, season the sauce with nutmeg, salt and pepper.

Fill the pumpkin with the minced meat mixture, pour the whisked sauce over it and bake the pumpkin for another 15 minutes.

Serve the pumpkin whole with the lid on, then cut into quarters and place on the plates. You can also leave the cashews out of the filling and sprinkle them roasted over the pumpkin quarters.