Argentine stew in a pumpkin

1 medium-sized pumpkin;
2 onions;
5 cloves of garlic;
2 red bell peppers;
500 g potatoes;
500 g tomatoes;
250g red lentils;
200 g of dried apricots;
2 ear of corn;
bundle of cilantro;
1 tbsp. l. coriander seeds;
1, 5, Art. l. cumin seeds;
50 g butter;
3 tbsp. l. vegetable oil;
salt and pepper to taste.

1. Pumpkin cut the top, with a spoon to remove the seeds and fibers. Grease with butter entire interior and the cut. Put the pumpkin on a baking sheet and place for 1 hour in a preheated 180 ° C oven.

2. Onions, garlic and potatoes clean. Onion cut into thin rings, fries - large chunks, garlic crushed. Wash peppers, cored, cut into half rings pulp. Tomatoes are scalded with boiling water, remove the peel, dice the flesh. Ears of corn cut into 5-6 pieces. Coriander wash, dry and disassembled into leaves.

3. In a large frying pan, dry fry the cumin and coriander seeds, 30. Pour into a bowl and let cool. Preheat a frying pan in the same oil, fry the onion, garlic and peppers for 5 minutes. Add potatoes, tomatoes, apricots and lentils. Pour 1, 5 liters of water, bring to a boil.
4. Cooled spice grind into powder and add to the vegetables. Stir, reduce heat and cook for another 25 minutes.

5. Season with salt and pepper stew. Add corn, cooking for 5 minutes. Remove from heat, add the coriander leaves and mix.

6. Transfer the stew in a pumpkin and return to the oven for 5-7 minutes.


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