Jamaican Meat-Stuffed Pumpkin 


 

Tags (edit):  Beef Ground Beef  

 

Ingredients

1 small pumpkin
2 Tablespoons salad oil
2 pounds ground chuck
6 ounces smoked ham ground
2 1/2 cups onion finely chopped
1 medium green pepper finely chopped
2 1/2 teaspoons salt
2 teaspoons olive oil
2 teaspoons oregano
1 teaspoon vinegar
1 teaspoon black pepper ground
dash red pepper dried
2 large garlic cloves mashed
3/4 cup raisins
1/3 cup green olives chopped
2 teaspoons capers minced
1 can tomato sauce
3 medium eggs beaten
 

Instructions
 With a sharp knife, cut a circular top out of the pumpkin. Save this top for the lid. Scoop out seeds, and scrape the inside of the pumpkin clean. Place the pumpkin in a large pan and cover with salted water; cover pan. Bring water to a boil then simmer until pumpkin meat is almost tender when pierced with a fork, about 30 minutes. The pumpkin should still be firm enough to hold its shape well. Carefully remove pumpkin from hot water, drain well, and dry the outside. Sprinkle the inside with a little salt.

Heat salad oil in a large frying pan. Add beef, ham, onions, and green pepper. Cook over high heat, stirring, just until the meat is browned and crumbly. Remove meat from heat. Mi together salt, olive oil, oregano, vinegar, black pepper, red pepper and garlic. Add to mat along with raisins, olives, capers and tomato sauce. Mix well. Cover pan and cook over low heat for 15 minutes, stirring occasionally. Remove from heat and allow to cool slightly; then mix in the eggs thoroughly.

Fill cooked pumpkin with the with the meat stuffing, pressing the stuffing slightly to pack it firmly. Cover loosely with the pumpkin lid. Place pumpkin in a shallow greased baking pan and bake in a moderate oven (350 degrees) for one hour. Allow to cool for 10-15 minutes before serving.

At serving time, carefully lift the meat-filled pumpkin (support the bottom with a wide spatula) to a serving plate or carving board; garnish with leaves or flowers if desired. To serve, slice pumpkin from top to bottom in fat wedges. Life each serving onto a dinner plate, and spoon more of the meat filling over the top.

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Yields: 8 Servings


Sunset Magazine
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