Saturday, 13 October 2012
Spicy pork pumpkin
¼ Kg Lean pork mince
30ml (2tbsp) Medium curry powder
500g (approx) chopped tomatoes
6-8 beads of Goa Sausage
1 Small pumpkin
Preheat oven to Gas Mark 4-5, 180°C, 350°F.
In a large non-stick wok or saucepan dry fry the mince until browned. Add curry powder and cook for 1-2 minutes. Take skin off the sausage beads and stir the meat into the mince. Add tomatoes and bring mixture to the boil.
Take pumpkin, cut off top to create lid and scoop out the seeds and stringy bits using a large spoon.
Place the pumpkin on a piece of foil and place in a roasting pan. Spoon into the pumpkin the spiced mince, replace lid, add a small amount of boiling water to the bottom of the pan and loosely wrap in foil.
Cook for about 1 hour until pumpkin flesh is soft