What's inside the pumpkin?
Pumpkin Stuffed with Beef and Vegetable Stew
1 medium pumpkin
6 tablespoons salted butter, melted
2 lbs. stew beef, cut into 1 1/2″ cubes
2 large red onions, sliced thin
2 red bell peppers, cored, seeded, sliced
5 garlic cloves, chopped
3 dried red chillies, snapped in half
1 tablespoon coriander seeds, crushed or 1 teaspoon ground
1 1/2 tablespoons cumin seeds, crushed or 1 1/2 teaspoons ground
2 large yams, cubed
6 to 10 new potatoes, quartered
1 15 oz. can diced tomatoes
1 cup red lentils
3/4 cup dried peaches or dried pears, halved
4 cobs of corn, quartered
1/2 bunch cilantro, chopped
6 cups water, more if needed
corn or olive oil
salt and pepper to taste
1. Heat oven to 350 degrees, F. Cut a lid off the top of the pumpkin and scoop out the insides.
2. Brush the pumpkin, inside and out, with butter and place on a baking sheet. Bake for 50 to 70 minutes. The pumpkin should be cooked through but not collapsing on itself.
1. Place a large heavy bottomed pot over medium high heat, pour in two tablespoons of oil and when it shimmers, add the beef. Brown on all sides, about 8 minutes. Remove beef from pot.
3. Add onions, peppers and garlic to pot and saute until onion is translucent. Add spices and saute for 3 minutes. Add chilies and saute for half a minute. Add meat, yams, new potatoes, lentils, tomatoes, dried fruit, salt, pepper and water to pot. Bring to a boil and simmer for about half an hour until the potatoes are tender. Add more water if needed.
4. Add corn and cook for another 4 minutes. Stir half the cilantro into stew. Pour stew into pumpkin, top with remaining cilantro and bring to the table. Serve.
I will definitely be making the stew again. While the pumpkin was really fun to make I would only make again if we had company.
