Buckwheat merchants with meat and pumpkin
Buckwheat in a merchant style with meat and pumpkin is a simple recipe for a delicious dinner or lunch. The dish is prepared quite simply, I advise you to bring it to readiness in the oven, although it can also be done on the stove. Firstly, it’s tastier in the oven, since buckwheat is steaming, it becomes very tasty, and the meat is tender. Secondly, the hour that it languishes in the oven can be spent on yourself or talking with loved ones, which, you see, is very pleasant.
Perhaps many will decide that buckwheat with meat is an ordinary dish, but try to cook it according to this recipe. In my opinion, it is suitable not only for daily meals, but also for Sunday lunch will also be just right!
- Time for preparing: 1 hour 15 minutes
- Servings Per Container: 5
Buckwheat ingredients for meat and pumpkin
- 500 g lean pork;
- 250 g of buckwheat;
- 120 g of onion;
- 300 g pumpkin;
- 100 g of tomatoes;
- 30 g of ketchup;
- 1 liter of meat broth;
- 20 g of pork fat;
- 1 pod of chili;
- 3 cloves of garlic;
- cumin, coriander, black pepper, ground paprika, turmeric, salt.
The method of cooking buckwheat in a merchant style with meat and pumpkin
In a broiler, melt pork fat; if there is no fat, replace it with refined vegetable oil.
In the melted fat we put finely chopped onions, after half a minute we add the chopped garlic and a chili pepper pod chopped into rings.
Sauté the vegetables over moderate heat until the onions become transparent.
Half a teaspoon of cumin, coriander and black pepper is ground in a mortar. Add the chopped spices to the vegetables, fry everything together, the aroma during the frying process will turn out to be simply magical.
Next, put in a roasting pan diced tomatoes.
Fry tomatoes for several minutes, add tomato ketchup or tomato puree, pour a teaspoon of ground sweet paprika.
Cut low-fat pork (shoulder blade, ham) into large cubes, put in a roasting pan.
Fry meat with vegetables for several minutes.
Meanwhile, we sort through buckwheat, soak in cold water, carefully rinse under the tap. Leave in a colander to make glass water.
Sprinkle the fried meat with ground turmeric, pepper with freshly ground black pepper. Preheat the oven to 170 degrees Celsius.
Pour washed washed buckwheat onto pork, level.
Peel the nutmeg pumpkin from the peel and seeds, cut the pulp into large cubes, spread it on buckwheat.
Pour meat broth, pour salt to taste. Meat broth can be replaced with chicken or boiled in a couple of broth cubes, only salt the dish with the broth cubes.
Close the roasting pan tightly and send for 1 hour to the preheated oven. During this time, porridge will boil and boil away, the meat will become soft, and all seasonings and spices will soak buckwheat in their merchants with their aromas!
We take the roasting pan out of the oven, leave it for 15-20 minutes, then carefully arrange the buckwheat in a merchant manner on plates and immediately serve. Enjoy your meal!
This recipe from the category - "the next day is even tastier", so I cook it on Friday so that it tastes good on the weekend!