Roast in a pumpkin in the oven with meat

4 servings
2 hours 30 min

How to make a roast? We'll need one pumpkin weighing about 2kg or two small pumpkins weighing 1-1. 2kg. Pumpkin should be rounded, with enough space inside for stuffing. Rinse the pumpkin thoroughly and dry. Cut the top gently. You don't need to retreat too much so that the space inside the pumpkin is bigger.

Carefully, trying not to damage the walls, otherwise juice from the roast will flow out of them, remove the seeds from the pumpkin with a spoon. Do not touch the pulp from the walls.

If the pumpkin is left with a healthy pulp, cut it into small cubes and add to the filling.

Prepare the necessary ingredients for the filling.

Rinse the meat and cut into small pieces. I took the flesh of beef, but it can be replaced with pork.

Peel and chop the potatoes into small cubes.

Peel the carrots and cut into small pieces. If the diameter of the carrot is small, you can cut it into circles. If the carrot is very small, like mine, take two pieces.

Cut the tomato into small cubes. My tomato is very large, so I only used a half.

Rinse the parsley, brush off the water and finely chop it with a knife.

Heat the vegetable oil in a frying pan. Fry the meat in it over a high heat until brown.

When there are no raw bright red areas left on the meat, add the prepared vegetables to the pan and fry everything together, sometimes stirring, for about 10 minutes.

Pour in 200ml of warm water, add the peeled whole garlic cloves, tomato paste and spices.

Mix everything thoroughly, bring to a boil and simmer for another 10 minutes over low heat.

At the end, add the greens and stir.

You should get such a vegetable mixture with half-empty gravy. Since the meat and vegetables were fried and stewed for a very short time, they will be brought to readiness already in the oven. We need gravy so that the vegetables do not dry out and the dish turns out to be juicy. In addition, the pumpkin will soak in meat juice and become fragrant.

Fill the pumpkin with the prepared filling.

Cover with the previously cut cover.

Wrap the pumpkin in foil and place on a foil-lined baking sheet. In the foil, the pumpkin will bake faster and more evenly. In addition, the foil will protect against burning juice on the baking sheet. Bake the pumpkin in an oven heated to 180 ° C for 1-1. 5 hours, depending on the variety, size of the pumpkin, thickness and density of its walls.

Remove the foil from the finished pumpkin, carefully rearrange the pumpkin onto a dish and serve. Enjoy your meal!