Summary

Ingredients

• 1 pumpkin (se), (Hokkaido, because you can eat the bowl with)
• 2 small onion (s), red or shallots
• 1 small zucchini
• 400 g minced lamb
• salt and pepper
• 1 teaspoon cumin
• 1 teaspoon paprika powder
• 1 teaspoon curry powder
• 0.5 teaspoon ½ coriander
• 0.5 teaspoon ½ chilli powder or a small fresh chilli pepper
• 1 pinch cinnamon powder
• 3 clove (s) garlic, cut into small pieces or pressed through
• 0.5 tablespoon ½ ginger, fresher, grated
• 0.5 ½ bunch parsley
• 1 tablespoon olive oil or clarified butter
• 80 g cashew nuts, roasted and salted
• nutmeg
• 50 ml cream
• 1 egg (s)
• 50 ml vegetable stock

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Instructions

1. First cut off a lid from the pumpkin, then remove the seeds and inner workings from the pumpkin. Now remove the pulp with a spoon or, better still, with a ball cutter, so that approx. 2 cm of pericarp remains everywhere. Then salt the inside of the pumpkin.
2. Cut the onions and pumpkin flesh into small cubes. Cut the zucchini into fine sticks or very small cubes.
3. Now place the pumpkin and the lid in an ovenproof, flat casserole dish or on a baking sheet and bake at 180 ° C for about 30 minutes.
4. In the meantime, fry the onions in a pan with olive oil, add the minced meat and fry with it. Possibly remove excess fat after frying. Now add the pumpkin flesh and season with pepper, salt, cumin, coriander, curry, paprika, chilli, cinnamon, ginger and garlic. Remove from heat and stir in cashew nuts, zucchini and finely chopped parsley.
5. Whisk the egg with the cream and broth, season the sauce with nutmeg, salt and pepper.
6. Fill the pumpkin with the minced meat mixture, pour the whisked sauce over it and bake the pumpkin for another 15 minutes.
7. Serve the pumpkin whole with the lid on, then quarter and place on the plates. You can also leave the cashew nuts out of the filling and sprinkle them over the pumpkin quarters, roasted.
8. Additional side dishes are not necessary, but lamb`s lettuce goes well with it.