Dodhi No Dumbo
|Lamb||750 Gram, cubed into tiny pieces|
|White pumpkin||1 Kilogram (Round)|
|Turmeric powder||1⁄2 Teaspoon|
|Cumin seed||1⁄2 Teaspoon|
|Cashew nuts||1⁄2 Cup (8 tbs)|
|Sultanas||1⁄4 Cup (4 tbs)|
|Onions||2 Large, chopped|
|Green chilies||2 , seeded, chopped|
|Celery stick||2 , chopped|
|Ginger piece||1⁄2 Inch, chopped|
|Garlic||8 Clove (40 gm), chopped|
Peel pumpkin, cut a thick slice from the top and keep aside to use later as a lid.
Remove pulp from inside pumpkin, being careful not to tear the skin.
Heat oil in a pan and fry onions till golden brown.
Add ginger, garlic, powdered spices and saute for a few minutes.
Add meat and all remaining ingredients, including pumpkin pulp, except cashew nuts and sultanas.
Saute on low heat till meat is cooked and dry.
Add cashew nuts and sultanas and mix well.
This is the stuffing.
Fill into pumpkin and cover with pumpkin lid.
Apply a little oil to base of a thick, flat-bottomed pan and place pumpkin in it.
Cover pan with a tight-fitting lid, and put water on the lid.
Cook on low heat for ten minutes.
Pour water from lid into pan and add some more water to- lid.
Cook for a further 45 minutes to one hour, until pumpkin is fairly well cooked, adding water from lid to pan as and when required, and replacing water on the lid.
Take care that the pumpkin does not flop.
This is an attractive party dish and also tastes very good.