Stew with pumpkin and minced meat

Ingredients for 2 servings:

• 1 large onion(s)
• 800 g pumpkin(s) (Hokkaido pumpkin)
• 250 g minced beef
• 200 ml vegetable broth, instant
• 125 g tomatoes
• 3 small spring onions
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch of chili powder
• 3 stalks coriander, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

also works in the tagine

Dice the onion and fry it with the minced meat in a little oil. Cut the pumpkin (with skin) into 2 cm pieces and add it to the minced meat and onion mixture. Sauté everything briefly. Add the diced tomatoes and finely chopped spring onions. Season to taste and deglaze with the stock. Cover and simmer on low heat for 15-20 minutes, until the pumpkin has reached the desired firmness. Add a little more water if necessary. Shortly before serving, add the finely chopped coriander to the casserole dish and let it simmer for a few minutes. Couscous, rice, or bulgur wheat are delicious with it. Note: The preparation in the tagine follows the same procedure – however, the onions and minced meat should be sautéed in a separate pan beforehand, as the heat in the tagine is not sufficient for this. When braising in the tagine, you generally don’t need to add any more water.