Shah-Pumpkin
1 hour 30 min. Recipe Yield:
6-8 servings Difficulty:
Medium recipe
Shah-pumpkin - a recipe for Uzbek cuisine - the same dish is also called "Shah-kovuk", which translates as royal pumpkin. The gourd serves as a pot in which the meat is cooked. The dish looks very impressive, and the aroma is not transmitted. The pumpkin should be chosen not large, with an internal volume of 1 liter, and so that it stands steadily. Fat tail fat can be replaced with ghee or even sour cream.
Recipe Ingredients
Cooking Recipe
To cook a recipe for Uzbek cuisine shah-pumpkin, wash the pumpkin, dry it, cut off the top so that after it it can be used as a lid. From the pumpkin itself, select all the seeds.
Finely chop the onion, lamb and fat, and then mix with ground spices.
Put the prepared stuffing into the pumpkin. Place the stuffed pumpkin in the container in which it will be baked, pour in cold water and place in the oven. Cooking shakh-tykva at 200°C (390°F) for 1.5-2.5 depending on size pumpkins.