Pumpkin Supper - cooking recipe

Ingredients

1 medium pumpkin
1/4 c. oil
3 lb. cubed lamb or 3 lb. your favorite meatball recipe made with ground lamb and shaped into 1-inch balls
4 cloves garlic, minced (or less to taste)
1 to 2 medium onions, chopped
4 Tbsp. flour
1 tsp. chili powder (or more to taste)
1 tsp. cinnamon
1 Tbsp. brown sugar
4 c. chopped peeled tomatoes with juice (or 2 lb. can)
1/4 c. brandy
1 c. strong beef stock
salt and pepper to taste

Preparation

Slice top off pumpkin and scoop out seeds.
(May be toasted later.)
The size of the pumpkin can be adjusted to your oven height by slicing the bottom half down and readjusting lid.
With a melon baller, remove meat without breaking shell.
You'll need a strong arm.
Set aside in a 10-inch pie plate or casserole to fit. Saute lamb cubes or meatballs in the oil until browned.
Remove. In the same oil cook onion, garlic and pumpkin balls.
Stir until onions are translucent.
Add flour and spices and cook 5 minutes more.
Add remaining ingredients and meat.
Season with salt and pepper.
If using lamb cubes, simmer 1 hour, uncovered.
Reduce time to 20 minutes if using meatballs, or until sauce thickens somewhat.
Pour mixture into shell; top with lid.
Bake at 350\u00b0 for 35 minutes or until pumpkin is golden.
This is certain to be a surprising and entertaining meal as well as a delicious one.
May be served with herb bread and hot mulled cider.
Serves 6 to 8.