First, prepare the filling: soak the rice in water for 30 minutes and drain. Mix the meat, rice, allspice, 2 tablespoons of vegetable oil (the other 2 tablespoons will be used later), cinnamon, salt, onion, and pine nuts.
The fill is removed from the pumpkins with a knife or a peeler so that they are hollow and ready to be filled.
They are filled with the ground meat filling.
Put the vegetable oil in a large pot (that can later go in the oven) and place the pumpkins and apricots on top. Place the pot over medium heat and cook for 7-8 minutes until they start to release their juices.
Mix the lemon, tamarind, and sugar and add it to the pumpkins, also add 1 cup of water. Place a plate or lid over the pumpkins to apply pressure.
Once it starts to boil, reduce the heat to low, cover the pot, and cook for 1 hour.
The oven is preheated to 180 degrees Celsius.
Transfer the pot to the oven and bake for 30 more minutes or until the sauce is thick and the pumpkin is caramelized.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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