Best Armenian Pumpkin Stew Recipes

Armenian Pumpkin and Lamb Stew image

Provided by Busters friend

Categories < 4 Hours

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 lbs pumpkin, roasted, peeled & cut into chunks
1/2 teaspoon coriander seed
1/2 teaspoon cardamom seed
1/2 teaspoon cinnamon, ground
1 teaspoon cumin seed
1 clove
2 tablespoons vegetable oil
2 lbs lamb, cubed, cut into 2-inch chunks
1 onion, peeled and minced
4 garlic cloves, peeled and minced
2 carrots, peeled and chopped
1 celery root, peeled and chopped
4 large red ripe tomatoes, peeled, cored and seeded
2 quarts chicken broth or 2 quarts beef broth
1 cup basmati rice, uncooked
1/2 teaspoon salt
1 teaspoon black pepper, freshly ground
1/4 cup coriander leaves, minced
3/4 cup fresh parsley leaves, minced

Steps:

Cut the pumpkin into 2 to 3 inch chunks, leaving skin on. Brush with oil & roast at 400 degrees F skin side up about 30 minutes until softened & browned. Remove from oven & set aside to cool.
Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill
or coffee grinder. Grind until smooth. Set aside. Head a tblsp of oil
in large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with
the spice mixture. Seer over medium heat until lightly browned, about 3-5
minutes. Remove the lamb from the pan and set aside.
Add the onion and garlic to the pan. Saute, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes, and acorn squash. Add the broth. Return lamb to the pan. Partly cover and gently simmer until the lamb is tender, about 1 1/2 to 2 hours.
While the stew is simmering, peel the skin from the roasted pumpkin & add to the stew in the last 1/2 hour of cooking.
Season to taste with salt and pepper.
Cook the rice according to package directions, set aside.
Divide the rice among warmed bowls. Ladle the stew over the rice. Garnish with coriander and parsley. Serve immediately.

Armenian Pumpkin Stew image

Provided by Molly O'Neill

Time 3h15m

Yield Four to six servings

Number Of Ingredients 20

1/2 teaspoon coriander seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon ground cinnamon
1 teaspoon cumin seeds
1 clove
2 tablespoons vegetable oil
2 pounds lamb stew meat, cut into 2-inch chunks
1 large onion, peeled and minced
4 cloves garlic, peeled and minced
2 carrots, peeled and cut into 1-inch dice
1 celery root, peeled and cut into 1-inch dice
4 large, ripe tomatoes, peeled, cored and seeded
1 acorn squash, peeled and cut into 1-inch dice
2 quarts chicken or beef broth, homemade or low-sodium canned
1 large pumpkin, about 5 pounds, cleaned
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 cup uncooked Basmati rice
1/4 cup minced coriander leaves
3/4 cup minced parsley leaves

Steps:

Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside. Heat a tablespoon of oil in a large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with the spice mixture. Sear over medium heat until golden brown, about 3 to 5 minutes. Remove lamb from pan and set aside.
Add the onion and garlic to the pan. Saute, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes and acorn squash. Add the broth. Return lamb to pan. Partly cover and gently simmer until the lamb is tender, about 1 1/2 to 2 hours. Season with the salt and pepper.
Meanwhile, preheat the oven to 350 degrees. Place the pumpkin on a baking sheet. Brush the outside with the remaining oil. Bake until tender, about 45 to 60 minutes. Cook the rice according to package directions. Set aside.
To assemble, place the pumpkin in a serving dish. Fill with the lamb stew. Divide the rice among 4 warmed bowls. Ladle the stew from the pumpkin over the rice. Garnish with coriander and parsley. Serve immediately.