PUMPKINS 🎃 🧙♀️🦇
Pumpkins are not just for carving; there is something so magnificent about a whole stuffed pumpkin.
This is one of the most delicious recipes I have ever made. The filling could be eaten as a curry on it’s own with cauliflower rice….
ORIENTAL STUFFED PUMPKIN
Pumpkins are not just for carving; there is something so magnificent about a whole stuffed pumpkin.
Course: MainCuisine: IndianDifficulty: Medium
Servings
4
servingsTotal time
1
hour30
minutesIngredients
1 tsp ground Cumin
1 finely chopped Onion
1/2 tbsp crushed Ginger
2 crushed Garlic
500 g Ground Lamb
250 g Chopped 🎃 Pumpkin Fruit
1 tsp Red Chilli Powder
1 tsp Garam Masala
1 tsp Curry Powder
1/2 tsp Salt
1 tsp crumbled Stock (Cube)
1 finely chopped red Chilli
50 ml Double Cream
1 kg Pumpkin
Method
- Cut the lid off the pumpkin.
- Remove the seeds.
- Scoop out the pumpkin fruit with a spoon leaving a 2cm thick wall.
- Put fruit to one side.
- Salt the inside of the pumpkin and bake in the oven at 180C for 30 minutes. Bake the lid next to the pumpkin.
- Chop the onion and pumpkin fruit finely. Grate the zucchini.
- Fry the onion, garlic and ginger on a low heat for 3-4 minutes.
- Add the mince and all other ingredients except for the cream.
- Fry for several minutes then put the lid on and simmer for a further 15 minutes. Add the cream. Stir and taste for seasoning.
- Fill the pumpkin with the mixture and bake in the oven for a further 15 minutes.
Notes
- MACROS per serving: 5g Carbs – 29g Fat – 29g Protein – 413 Calories
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