Pumpkin Supper
A hearty and flavorful pumpkin filled with tender lamb or meatballs, seasoned with spices, and baked to golden perfection—perfect for entertaining or cozy family dinners.
Ingredients
- 1 medium pumpkin ⓘ
- 1/4 cup oil ⓘ
- 3 pounds cubed lamb or 3 pounds meatballs made with ground lamb shaped into 1-inch balls ⓘ
- 4 cloves garlic, minced ⓘ
- 1 to 2 medium onions, chopped ⓘ
- 4 tablespoons flour ⓘ
- 1 teaspoon chili powder ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 tablespoon brown sugar ⓘ
- 4 cups chopped peeled tomatoes with juice ⓘ
- 1/4 cup brandy
- 1 cup strong beef stock ⓘ
- salt and pepper to taste ⓘ
Instructions
- Slice the top off the pumpkin and scoop out the seeds.
- Adjust the pumpkin size by slicing the bottom if needed to fit your oven, then replace the lid.
- Remove the pumpkin meat with a melon baller without breaking the shell.
- Set aside the pumpkin shell and meat.
- In a large skillet, sauté lamb cubes or meatballs in oil until browned; remove and set aside.
- In the same oil, cook chopped onion, minced garlic, and pumpkin meat until onions are translucent.
- Stir in flour, chili powder, cinnamon, and brown sugar; cook for 5 minutes.
- Add chopped peeled tomatoes with juice, brandy, beef stock, and cooked meat; season with salt and pepper.
- Simmer lamb cubes uncovered for 1 hour, or meatballs for about 20 minutes, until sauce thickens.
- Pour the mixture into the pumpkin shell, replace the lid.
- Bake at 350°F (175°C) for 35 minutes or until the pumpkin is golden.
Nutrition & Diet Analysis (per serving)
842
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).