Pumpkin Minced Meat Pan with Oriental Touch
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pumpkin (se), firmer (e.. Hokkaido or nutme pumpkin)
- 3 tablespoon olive oil
- 2 medium onion (s)
- 2 cloves garlic
- 500 g minced beef
- 2 teaspoons coriander, ground
- 1 teaspoon cardamom, ground
- 2 teaspoons ground cinnamon
- 2 teaspoons cumin, (cumin)
- 0.5 teaspoon ½ cayenne pepper
- Salt and pepper, from the mill
- 1 teaspoon sugar
- 2 cans tomato (s), (pizza tomatoes)
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- If necessary, peel the pumpkin, cut into not too thick wedges and fry all over in a pan in olive oil until it takes on some color.
- Finely dice the onion and garlic. Take the pumpkin out of the pan and set it aside. Also fry the onion and garlic in the pan, add the minced meat and fry until crumbly. Season to taste with the spices, sweat briefly, add the tomatoes and the pumpkin wedges and cook for 15 minutes with the lid closed and over medium heat.
- Sprinkle with the coarsely chopped parsley to serve.
- There is also rice or just a freshly baked flatbread.
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