Ingredients:
1/2 pumpkin, peeled and roughly chopped (ours weighed 3,2kg whole)
5 tomatoes, chopped
1 onion, chopped
1 can kidney beans
1 can butter beans
200g stewing lamb
1 heaped tsp minced garlic
1 heaped tsp minced ginger
Spices
Grind the following into a powder in a spice grinder:
1 tsp salt
1 tbsp coriander
1 tbsp fennel seeds
2 tsp cumin
2 star anise
1 chilli
1/2 quill of cinnamon
Method:
Fry the onion with some oil and when brown add the garlic, ginger, spices, and the meat to brown. Just cover with boiling water. Then add the tomatoes and simmer for 40 minutes until the meat (if there is some of the stewing bones) is soft.
Add the beans and pumpkin and leave the lid on to steam the pumpkin that is not covered with water / sauce. Cook this for about a half an hour, or until the pumpkin is cooked through.
Enjoy hot, topped with coriander and a dollop of creamy Bulgarian yoghurt.
Next time we're going to try a pumpkin dish with pork, bacon, apples and chilli.
