Food cooked in a pot is always delicious. Firstly, because it is prepared, most often, without a single drop of water (unless it is, of course, soup), that is, it languishes everything is in its own juice, and, secondly, the cooking method itself allows you to get the maximum taste and aroma out of products.
Instead of pots, by the way, you can use the products themselves - the only thing, in them, of course, cooking will go differently, but also very tasty.
And, most importantly, what a spectacular presentation comes out.
In the picture I have a pumpkin in the role of a pot, in the depths of it lamb with tomatoes is hidden.
There will be no step-by-step photos of this, because the dish was prepared on a whim - that is, it was invented along the way. I only represented schematically what the result would be (both in appearance and taste), so I was not going to shoot the process itself.
Well, when the pumpkin solemnly "left" from the oven, I had to urgently go for the camera, because it turned out:
- handsomely
- Delicious
- Fragrant (but the aroma cannot be conveyed)
So, what products we take:
• Pumpkin under the pot
• Lamb 400 grams
• One red onion
• A jar of peeled tomatoes in their own juice
• Butter
• Cilantro
• Parsley
• Saffron
• Zira
• Nutmeg
• Salt, sugar and black pepper
How do we cook
We do it once: preheat the oven to 200 degrees, clean the pumpkin, coat the inside with butter and put in the oven for half an hour.
We do two: fry the onion in half rings in butter, at the same time add lamb chopped into small pieces to the onion
We do three: add a pinch of cumin, a can of peeled tomatoes in their own juice to the fried lamb and simmer for about 10 minutes. Then comes the season of spices - cilantro, parsley, nutmeg and saffron. At the same time, you need to salt and add half a spoonful of sugar.
Now we take out the pumpkin and stuff it with the contents of the pan. Reduce the temperature in the oven to 180 degrees and send the stuffed pumpkin to bake there for 20-25 minutes.
After the pumpkin is ready, let it stand for another five minutes and ...
Bon Appetit!