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Cut pumpkin and meat into 3 cm pieces. Peel onion and
cut into 1 inch pieces.
Fry meat in oil, remove. Sauté onion in the same pan, stirring regularly.
Add pumpkin, and let it fry briefly. Stir in tomato paste, deglaze with
wine and pour in the soup. Season with salt, pepper, oregano, cumin and
garlic. Add meat, cover and simmer over low heat for about 1.5 hours
until tender.
Meanwhile peel carrots and yellow turnip and cut into 1 cm thick slices,
pumpkin into 1 cm cubes. Halve shallots. Sauté carrot and turnip in
butter add shallots and pumpkin and season with salt, pepper and nutmeg.
Pour in 5 tbsp. water and cook covered until tender.
Take meat from the sauce. Puree sauce with a hand blender and boil up.
Add meat and simmer briefly. Serve stew with sauce and garnish with the
vegetables, sour cream, pumpkin seed oil and caper berries. |
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