Pumpkin Stew

Pumpkin Stew is cooked with chunks of dried beef bones, or small pieces of dried beef (sha-kam) or chunks of fresh beef and is always seasoned with bhutanese pepper (Sichuan Pepper).

A favourite dish enjoyed at home during pumpkin seasons. I am trying to remember, if there are any other ways we cook pumpkins in our kitchen.

hmmm....how can i forget my grand mothers way of enjoying her pumpkin, she had it cut into big cubes and boiled.  I faintly remember, taking a bite and finding it tasty. It had oil and a bit of chilli powder..anyways, will have to ask granny.

I used Hokaido Pumpkin and stewing beef.

Ingredients:

400 gr Hokaido Pumpkin
2 Tbsp. Oil
200 gr. lean Beef
200 + 150 ml Water
Salt & Sichuan Pepper
A dash of chilli powder
30-40 gr. feta Cheese (optional)

1. Wash the beef, pat dry and cut into small chunks.Transfer into a pot, add 200 ml water, oil, salt and bring to boil. Then cover and cook slowly for 10 minutes until the beef is done.

2. De-seed the pumpkin, wash and chop into cubes. Throw them in with the beef and stew further for 10 minutes until the pumpkins are cooked.

Bhutanese Pepper

3. Stir gently, Add cheese (if you are using it) and 150 ml water (more or less as required), bring to boil briefly. Reduce flame, stir, season with pepper and chilli powder.

We serve it with rice :).

Almost finished..:)

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Fresh Pumpkin from the garden. Mom made a super delicious stew out of it.

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