Pumpkin-zucchini stew with minced meat

Ingredients for 4 servings:

• 250 g minced meat, mixed
• 4 stalk(s) onion greens (onion stalks)
• ½ onion(s), red
• ½ sweet onion(s)
• 1 Hokkaido pumpkin(s)
• ½ zucchini
• 1 handful of bush beans
• 2 slice(s) pineapple from the can
• 1 tsp, heaped chicken stock powder
• ½ liter of hot water, more if needed
• 2 cloves garlic
• 2 tbsp, heaped tomato paste
• 1 tsp, heaped paprika powder, sweet
• 1 pinch of cumin powder
• 2 cm ginger
• salt and pepper
• Clarified butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the onion stalks into 0.5 cm wide rolls. Finely dice the red onions. Slice the sweet white onions into rings. Remove the seeds from the Hokkaido pumpkin and cut into 1-1.5 cm thick cubes. Dice the zucchini. Trim the ends of the green beans and halve them. Dice the canned pineapple. Finely chop the garlic. Peel and finely grate the ginger. Dissolve the chicken stock in the hot water. Season the minced meat with pepper and salt. Heat the clarified butter in a pot until browned. Fry the diced red onions until translucent. Then add the minced meat and brown well. Add the onion stalks and ginger in between. Briefly brown the pumpkin. Then deglaze with the chicken stock and simmer slightly. Add the tomato paste, paprika, and cumin. Add the vegetable onion rings, green beans, zucchini, and pineapple cubes and simmer. Cover and simmer gently on low heat for 30 minutes. Then season to taste and serve.