Stuffing with pumpkin

Before I tell you how to make minced meat with pumpkin, I'll tell you about the history of the incident. Ingredients:

• Lamb (pulp) - 800 grams
• Pumpkin - 500 Grams
• Onion - 3 pieces
• Egg - 1 piece
• Zira (Cumin) - 1,5 Teaspoons
• Salt, pepper - - To taste

Instructions

Before I tell you how to make minced meat with pumpkin, I'll tell you about the history of the origin of this dish. How did people even come up with the idea of ​​adding a pumpkin to minced meat? I do not answer for the reliability of the information, but according to one of the versions I read in the book, the pumpkin was added to minced meat for reasons of economy. If you do everything right, then the pumpkin in minced meat is not felt at all - it seems like this is pure meat. And the amount of stuffing increases. That is, instead of 1 kg of stuffing we buy 750 grams, and the remaining 250 grams we pick pumpkin. Saving! Well, I must say, forcemeat with pumpkin turns really delicious. I add it to manti and pelmeni, but theoretically you can do anything with it - you can fry the same cutlets, for example. Well, now - a simple recipe for minced meat with pumpkin. Very simple! 1. Pulp of lamb (you can use pork, but it is best to use lamb) with the help of a meat grinder or a combine we turn into minced meat. 2. Peel onion, finely chopped. 3. Pulp the pumpkin on a medium grater. 4. Mix the minced meat, grated pumpkin, finely chopped onions. Add the egg, zir, salt and pepper to the mixture. Stir to the consistency of smooth stuffing. Actually, that's all - minced meat with pumpkin is ready for further use. Good luck! ;)

Servings: 4