Kabak Icinde Et Guvec –
Lamb Stew in a Pumpkin
If you are bored with turkey (the bird, not the country, that is), why not try this lamb stew, slow-cooked inside a pumpkin, as the centrepiece of your festive table instead.
1 medium-size round pumpkin
2 Kg diced lamb
4 green peppers
4 cloves of garlic
1 tbsp tomato puree
1 tbsp olive oil
1 tsp chilli flakes
1 pinch of cumin
Salt and pepper to taste
Thoroughly wash and dry the outside of the pumpkin.
Using a sharp knife, cut out the top of the pumpkin and put aside to use as a lid.
Using a spoon, remove all the seeds from inside the pumpkin.
Finely chop the onion and the garlic, and cut the peppers into bite-size pieces.
Place the cubed lamb in a large bowl, add the onions, peppers, garlic, tomato paste, olive oil and seasoning and mix all the ingredients well.
Place the mixture into the pumpkin and replace the lid.
To prevent the juices from escaping whilst cooking, first wrap the entire pumpkin tightly in cling film, followed by a layer of tin foil.
Place in the oven and cook at 200 degrees centigrade for 5 hours.
Remove the foil and film, being mindful of any escaping steam, and serve in the centre of the table with your choice of accompaniments.