Prep 1 hr
Cook 1 hr 30 mins
This is Argentinian stew in a pumpkin. The whole pumpkin is used as a pot to hold the stew. The pumpkin is baked long enough for it to become soft so chunks of it can be easily scraped out when serving. This makes a stunning centerpiece to a dinner party or Halloween meal.
- 1 medium pumpkin
- 50 g melted butter
for the stew
- 1 tablespoon coriander seed
- 1 1⁄2 tablespoons cumin seeds
- 3 dried red chilies, snapped in half
- 2 large red onions, finely sliced
- 2 red peppers, sliced
- 5 chopped garlic cloves
- 3 tablespoons sunflower oil
- 2 orange sweet potatoes, cubed
- 500 g new potatoes, halved
- 500 g tomatoes, skinned, deseeded and chopped
- 250 g red lentils
- 200 g dried peaches or 200 g dried pears, sliced
- 4 corn on the cob, quartered
- 20 g coriander leaves
- 1 1⁄2 liters water
- Heat oven to 180°C.
- Cut a lid off the top of the pumpkin and scoop out the seeds. Smear the melted butter on the inside of the pumkin and lid. Replace the lid and place in a greased tray and bake for 40 - 60 minutes Time will depend on the size of your pumpkin. It should be soft but not collapsing.
- While pumpkin is cooking make the stew. Dry fry the coriander seeds and cumin seeds. Add chillies and cook for another 20 secs. Remove and cool before grinding to a fine powder.
- Fry the onion, pepper and garlic in oil in a very large pan) until tender. Sprinkle on the spices and add the sweet potatoes, new potatoes, tomatoes, lentils, dried fruit 1 1/2 lt water, salt and pepper (if desired). Bring to the boil and simmer for 20 - 25 mins until the potatoes are tender. Add the corn and cook for another 4 minutes turning the cobs halfway through. Stir in half the coriander leaves and ladle into the pumpkin (depending on size it may not all fit in, the stew freezes very well) top with the rest of the coriander.
- Serve in the pumpkin, when dishing up scrape some of the sides of the pumpkin to add to the stew.