Stuffed pumpkin

Name: Stuffed pumpkin
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Onion; 2 Garlic cloves; 1-2 TABLESPOONS Oil; 2 TEASPOONS Curry Powder; 750 g mixed minced meat; 3 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 50 g Almond slivers; 2 Hokkaido pumpkins (à ca. 1 kg); 3 Stem(s) Mint; 4 Stem(s) Parsley; 1 untreated lemon; 300 g Cream yoghurt (10 % fat); 7-10 Tbsp Pepper; 7-10 Tbsp Mint; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Onion
2 Garlic cloves
1-2 TABLESPOONS Oil
2 TEASPOONS Curry Powder
750 g mixed minced meat
3 TABLESPOONS Tomato paste
7-10 Tbsp Salt
50 g Almond slivers
2 Hokkaido pumpkins (à ca. 1 kg)
3 Stem(s) Mint
4 Stem(s) Parsley
1 untreated lemon
300 g Cream yoghurt (10 % fat)
7-10 Tbsp Pepper
7-10 Tbsp Mint
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a pan and fry the onion, garlic and curry. Add minced meat and fry until crumbly. Stir in tomato paste.
2
Season with salt. Continue cooking until the liquid has evaporated. Remove from heat and stir in almond slivers. Cut the pumpkins in half and remove seeds. Fill the chopped mass into the pumpkin halves and wrap them individually in aluminium foil.
3
Cook the pumpkins in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 1/4 hour. In the meantime, pluck the mint and parsley leaves from the stalks, wash, pat dry and chop finely.
4
Wash the lemon hot, dry and grate the peel finely. Mix yoghurt, lemon peel and chopped herbs, season with salt and pepper. Take out the pumpkins, let them cool down a little, remove aluminium foil.
5
Pass mint yoghurt to the pumpkin. Garnish with mint leaves.