The beautiful colorful Fall season is finally here….and with it comes Pumpkin time. Every where you look, you find beautiful pumpkins in colorful hues that tempt you to cook with them, decorate your homes and even have fun carving them! You have shops selling pumpkin lattes, cookies and pies…and even pumpkin beer!
Inspired by nature’s beautiful bounty, I decided to come up with my own interesting twist on using pumpkins! So here’s presenting…My Pumpkin Mutton Roast!
Spicy pickled mutton stuffed inside a big ripe pumpkin and then baked off in the oven.
As the pumpkin mutton roast cooked in the oven…the house slowly filled with the intoxicating aroma of the roast and the family circled the kitchen in anticipation of the delicious meal. And when it was time to dig in….Mmmm one bite and we were transported to culinary heaven!! We had for ourselves, a delicious melt in the mouth pickled mutton with just a slight underlying hint of sweetness. That along with the soft Luchis made an absolutely indulgent treat! 🙂
Inspiration: Mukta Nitin
Heat mustard oil, add a hefty pinch of hing, a heaped tsp of panch phoran and 6-7 broken Khadi lal mirch. Let them crackle, then add a tbsp of ginger garlic paste and about 500gms mutton and sear on medium high till most of the juices dry out. Then add salt to taste and a tsp of brown sugar and bhuno for anther 2 minutes. Now add some water and simmer till the mutton is almost done. Meanwhile, slice the top of a small pumpkin and scoop out the seeds and the fibre. Sprinkle the inside with salt and a light drizzle of mustard oil and some lemon juice. Also toss the almost done mutton in some lemon juice. Now fill the mutton into the pumpkin, close cap and bake in a moderate oven for about 1 hour. Depending upon the size and type of the pumpkin you may have to bake for another 1/2 hour! Once the pumpkin is cooked through, cut into pieces and serve with mutton filling accompanied with hot Luchis!!