This Moroccan Beef Stew in a Pumpkin dish brings a new twist to a ground beef dinner that’s being served with rice or pasta. When scooped out of the pumpkin, the meat has unexpected, delicious flavors.
Pumpkin Prep Note: This recipe calls for a roasted pumpkin vessel. For instructions on selecting the right kind of pumpkin (avoiding watery carving pumpkins!) and the best way to clean, season, and blind-bake it for filling, please refer to our guide: Mastering the Edible Vessel: How to Prep Your Pumpkin.
Moroccan Beef Stew in a Pumpkin
Servings
4 Servings
Ingredients
- 1 large pumpkin
- 1 pound ground beef
- 1 small can tomato sauce
- 2 teaspoons salt
- 2 teaspoons pepper
- Olive oil
- 2 teaspoons Paprika
- 1 teaspoon cinnamon
- 1 onion diced
- 1 medium size potato peeled
- 1/3 cup chopped fresh cilantro
- 1/2 teaspoon allspice
- 1 teaspoon garlic powder
- 1/3 cup unflavored bread crumbs
Instructions
- Start by cutting the lid of the pumpkin. Scrape out the inside by removing all the seeds and membrane. Heat the oven on 400°F and roast for about an hour.
- Meanwhile, in a large skillet, heat up one tablespoon of olive oil and sauté half of the onion until translucent. Add the tomato sauce and lower the fire. Season with 1 teaspoon of salt, pepper, paprika and cinnamon.
- In the food processor, combine the remaining onion, potato and cilantro and pulse a few times. Add this mixture to the ground meat. Mix together the salt, pepper, all spice, paprika, olive oil, garlic powder and breadcrumbs.
- Cook over medium heat for about 35 to 40 minutes.
- Remove the pumpkin from the oven. Fill the inside with the ground beef mixture and return to the oven for 5 minutes.
- To serve: Scoop out parts of the cooked pumpkin along with the filling and serve on top of rice or pasta.
Yes for step 3.
A big size pumkpin that can hold 1 pound of ground beef.
Thank you!
Yes you can leave it out.
We are an anti-cilantro family. Can I just leave it out, or should I put in parsley instead?
I made this recipe during Sukkot, it was fabulous! I’m making it for Shabbat tonight using boneless chicken thighs. I’m sure it will be equally delicious! The presentation was impressive. Thank you for an unusual dish with aromatic favors!
Am I right to assume in Step 3 that the salt, pepper, all spice, paprika, olive oil, garlic powder and breadcrumbs are added to the meat after they are mixed together? Also, how large a pumpkin? Clearly not a pie size pumpkin (which is about 2 lbs), but also not a jack-o-lantern size.
Yes of course. Just make the beef stew separate and don’t incljde the pumpkin part.
can this be cooked without the pumpkin? i have kids with pumpkin issues