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Date Posted: 05:01:14 10/24/02 Thu
Author: S
Subject: Irish stew in a pumpkin

2 pounds lamb shoulder,cut up and trimmed of excess fat
6 slices bacon,cut in small pieces
2 cups water
1 cup white wine
2 teaspoons salt,divided use
1/2 teaspoon pepper
1/2 teaspoon rosemary
1 (4- to 5-pound pumpkin)
Melted butter
4 potatoes,peeled and cubed
2 carrots,sliced
10 to 12 small onions (such as cipollini),peeled
1 tomato,chopped
1/2 cup cabbage,chopped

Combine lamb,bacon,water,wine,1 teaspoon salt,pepper and
rosemary in a large heavy pot.Cover and simmer 1 hour over low heat.
Meanwhile,wash pumpkin and cut off top,creating a lid. Scoop out
seeds and stringy fibers.Brush inside of pumpkin with melted butter
and remaining teaspoon salt.Add remaining ingredients to stew.Bring
to a boil.

Carefully transfer stew to pumpkin and replace lid.Place pumpkin in
a shallow pan and bake at 375 degrees for about 1 1/2 hours or until
pumpkin flesh inside is tender.Pumpkin shell should remain firm
enough to hold filling without danger of collapsing.

To serve,scrape some pumpkin flesh into stew mixture;serve from pumpkin.

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