Carbonada En Zapallo Recipes

CARBONADA EN ZAPALLO

Steps:

• 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.

ARGENTINE BEEF STEW IN A PUMPKIN (CARBONADA EN ZAPALLO)

Steps:

• Prepare the pumpkin:.
• Preheat the oven to 375°F.
• Meanwhile, Cut the top off the pumpkin. If you are able to get a large one, you can cut it about 1/3 of the way down so that it is wide but shallow. Remove the strings and seeds - use a paring knife to cut smooth the top four inches of the inner edge for presentation. Brush the cut edges with vegetable oil. Roast the oven for about 45 minutes.
• For the soup:.
• Add about 2 tablespoons vegetable oil to a large pot over high heat. Add the beef, stirring a couple of times to ensure even browning. If there is excess liquid, it will need to boil off before the meat begins browning.
• Reduce the heat, then add the onions and garlic. Once translucent, add the peppers and continue cooking for about five minutes. Add the potatoes, tomatoes, corn, apricot, oregano, and bay leaves. Cover with 8 cups of broth.
• Simmer gently until the vegetables are just tender - about 30 minutes. Season to taste. Ladle into the pumpkin in the oven and bake 30 more minutes to finish cooking . Serve hot, spooning some of the pumpkin flesh into each bowl along with the soup.