Summary

Ingredients

• 4 kg pumpkin (se)
• salt
• 1 bunch parsley, smooth
• 2 garlic
• 1 tablespoon paprika, hot and hot, and 2 sweet
• 0.5 teaspoon ½ cardamom, ground
• 1 pinch (s) cinnamon
• 400 g minced meat (200 beef and 200 lamb)
• 200 g rice (lon rain rice)
• 1 leek
• 2 onions)
• 2 tablespoon olive oil
• Pepper, black, freshly ground
• 50 g raisins
• 30 g almond (s)
• 1 chilli pepper (s), dried
• 500 ml meat stock
• 75 g butter
• 1 lemon (s), juice and zest

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Instructions

1. Cut a lid off the pumpkin with a sharp knife. Remove the seeds and the cotton wool pulp with a spoon, then cut out 500 g of firm pumpkin pulp all around. Dice the loosened meat into small cubes, season the cavity with plenty of salt. Drain the pumpkin upside down.
2. Pluck the parsley from the stalks and chop finely. Peel the garlic and press it through a press. Mix together with both kinds of paprika powder, cardamom, cinnamon from the lemon peel and 2 tablespoons of lemon juice, season with salt. Crumble the minced meat and mix it with the spice mixture. Cover and leave the minced meat mixture to stand in the refrigerator for about 1 hour.
3. Pre-cook the rice in plenty of boiling salted water for about 10 minutes, then drain and set aside. Wash and clean the leek and cut the white into fine rings, put the green aside. Peel and finely dice the onion, sauté in the olive oil until translucent. First add the pumpkin cubes, then the leek and fry. Stir in the minced meat and brown well while stirring. Salt and pepper well.
4. Mix the rice, the raisins, the almonds (remove 1 tablespoon beforehand) and the finely crumbled chilli pepper into the minced mixture, season with the rest of the lemon juice, salt and pepper. Preheat the oven to 200 ° C. Pat the pumpkin dry with kitchen paper and place on the baking sheet. Pour in the rice mixture. Pour the hot broth over it and cover with 50 g of butter flakes. Pour some water on the tray. Bake in the oven at 180 ° C for 1.5 hours, until the pumpkin skin becomes bubbly. After about 1 hour, put the pumpkin lid on, after 1.5 hours check with a knife whether the flesh is soft.
5. Cut the light green part of the leek into fine rings and sauté in the remaining butter. Add the remaining almonds and toast briefly.
6. Serve the finished pumpkin in the natural bowl. Sprinkle with the leek mixture. Spoon out the filling, removing some of the pumpkin flesh from the edge at the same time.