Best Pumpkin porridge

You put this on the table - overshadow any delights and delicacies.

Ingredients

• Pumpkin - 3 Kilograms
• Granulated sugar - 10 grams
• Buckwheat - 500 Grams
• Leg of Lamb - 500 Grams
• Garlic - 5 Cloves
• Salt - 1 Teaspoon
• Ground black pepper - 1 Teaspoon
• Olive Oil - 50 Milliliters
• Onion - 1 Piece
• Vegetable oil - 20 Milliliters

Directions

1. We start cooking by cutting off the top of the pumpkin. We take out all the seeds and pulp from the pumpkin. We leave only the walls of the pumpkin, from which a kind of saucepan should turn out. The thickness of the walls is about 1.5 cm. From the inside, rub the pumpkin with salt, sugar and black pepper.
2. Put the pumpkin saucepan and lid in the oven and bake for 1 hour at 180 degrees.
3. While the pumpkin is baking, we heat the buckwheat in a hot dry frying pan.
4. Meanwhile, in another frying pan, fry finely chopped pieces of lamb, onions and a little pumpkin pulp in vegetable oil.
5. Cook porridge from calcined buckwheat using the traditional method, mix it with meat. We take out the pumpkin from the oven.
6. We fill the pumpkin with our porridge, add garlic cloves and half a glass of boiled water there.
7. Cover the pumpkin with a pumpkin lid. Using a brush on the outside, grease the pumpkin with olive oil - for shine. We put the pumpkin in the oven for another 1 hour and bake at 180 degrees. Done! :)