Pumpkin in Yogurt Sauce

Ingredients

• 500 g pumpkin, cubed and fried
• Beef, cubed
• Whole spices for the stock (bay leaf, cinnamon, nutmeg, cloves, cardamom, 1 onion, 2 garlic cloves)
• 1 kg yogurt
• 2 tbsp cornstarch
• Salt
• Black pepper
• 2 tbsp vegetable oil

Method

1. Brown the meat, add the whole spices, then hot water. Skim the foam and cook until tender.
2. Stir the yogurt. Dissolve the cornstarch in half a cup of water, add to the yogurt and heat while stirring continuously until it boils.
3. Add the pumpkin and meat. Press the boiled onion through a sieve into the yogurt, let it all simmer well, adjust the salt and add a pinch of black pepper. Serve with vermicelli rice.