Lamb with spices, baked in a pumpkin according to the recipe of Andrey Ryvkin
6 servings
150 minutes
This recipe immerses us in the atmosphere of Morocco — a land of spices, aromas, and culinary wonders. Lamb slowly simmered in a fragrant spice mix absorbs the warmth of cinnamon, the mild heat of chili, and the depth of cumin. Pumpkin baked to softness becomes a natural vessel for the meat stew, soaking up its flavor while adding a gentle sweetness. Olives, lemon juice, and fresh herbs complete the composition, creating a harmony of flavors. Historically, lamb and pumpkin dishes were common in North African cuisines, and the use of spices pays homage to Moroccan tradition that skillfully blends sweet and spicy. This dish is perfect for a leisurely family dinner or festive gathering where its aroma and deep flavor will be the center of attention.
1
Cut the lid off the round pumpkin about three centimeters from the stem around the circumference. Remove the seeds. Grease the inside with olive oil and replace the lid. Place the pumpkin in an oven preheated to 200 degrees for half an hour.
- Pumpkin: 2.5 kg
- Olive oil: 50 ml
2
Cut the meat into small pieces without removing the fat.
3
Heat oil in a saucepan. Chop the shallots and add them to the saucepan, lightly sauté. Add grated ginger and crushed garlic. Sauté everything until a light golden color. Add a pinch of cumin and mix. Add paprika, cinnamon, bay leaf, clove, crushed coriander seeds, and chopped chili pepper, and mix again.
- Shallots: 2 pieces
- Ginger: 20 g
- Garlic: 5 clove
- Ground cumin (zira): 1 tablespoon
- Paprika: 20 g
- Ground cinnamon: 1 teaspoon
- Bay leaf: 1 piece
- Carnation: 3 pieces
- Coriander seeds: 1 tablespoon
- Ground chili pepper: 1 teaspoon
4
Add meat to the saucepan and mix well. Add olives with pits and a spoon of honey. Squeeze the juice of one lemon in. Pour in a glass of water. Simmer for an hour.
- Mutton: 2 kg
- Olive: 200 g
- Honey: 1 tablespoon
- Lemon: 1 piece
- Sea salt: 3 teaspoons
- Ground black pepper: 2 teaspoons
5
Take the pumpkin out of the oven and let it cool slightly. Chop the cilantro and parsley and add them to the meat, then carefully place the meat back into the pumpkin. Close the lid again and put it back in the oven for 15 minutes.
- Parsley: 20 g
- Coriander: 20 g