Mexican Pumpkin Stew
1 pumpkin (about 5 kg)
200 g onions
2 pods of red chili peppers
200 g minced meat
1 bunch parsley
2 tbsp. l vegetable oil
2 tbsp. l tomato paste
600 ml vegetable stock
1 tbsp. l flour
150 g canned corn
150 g green peas
1 clove of garlic
½ tsp seasoning curry
Salt
Cut the top of the pumpkin. Remove the pulp with a spoon, leaving a layer one centimeter thick. Peel the pulp and cut into cubes.
Chilli pods and onions finely chopped. Peel and squash the garlic. Fry minced meat and season with salt and curry. Finely chop the parsley.
Fry pumpkin pulp and onions in vegetable oil for five minutes. Add chili peppers, garlic, tomato paste, pour the broth and cook for ten minutes. Pour in flour. Add corn, peas, minced meat and parsley. Salt and let stand for 5 minutes.
This dish is good for a festive table. Before guests arrive, transfer it from the pan to the pumpkin and put in the oven (150 degrees) for half an hour.
1 pumpkin (about 5 kg)
200 g onions
2 pods of red chili peppers
200 g minced meat
1 bunch parsley
2 tbsp. l vegetable oil
2 tbsp. l tomato paste
600 ml vegetable stock
1 tbsp. l flour
150 g canned corn
150 g green peas
1 clove of garlic
½ tsp seasoning curry
Salt
Cut the top of the pumpkin. Remove the pulp with a spoon, leaving a layer one centimeter thick. Peel the pulp and cut into cubes.
Chilli pods and onions finely chopped. Peel and squash the garlic. Fry minced meat and season with salt and curry. Finely chop the parsley.
Fry pumpkin pulp and onions in vegetable oil for five minutes. Add chili peppers, garlic, tomato paste, pour the broth and cook for ten minutes. Pour in flour. Add corn, peas, minced meat and parsley. Salt and let stand for 5 minutes.
This dish is good for a festive table. Before guests arrive, transfer it from the pan to the pumpkin and put in the oven (150 degrees) for half an hour.
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