Peel and chop the onions and garlic. Cut plums in half. Dab meat dry. Mix the prepared ingredients with cinnamon, allspice, bay leaf, garlic, red wine and stock in a roaster, season with salt and pepper. Braise in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 1 3/4 hours
Meanwhile wash the pumpkin, cut it in half and remove the seeds. Dice flesh. Add pumpkin and 250 ml hot water to the flesh, cover and stew for another 45 minutes. Take goulash out of the oven, season with salt and pepper
Preparation time approx. 2 hours 40 minutes