ARMENIAN PUMPKIN AND LAMB STEW
Adapted from a recipe in good old Yahoo groups. It originally called for the stew to be served in a roasted pumpkin - since this made serving pumpkin problematic (we like to eat pumpkin in our house) I adapted the recipe. Try to use a cooking pumpkin - I love the Long Island Cheese pumpkins for cooking because they have a thick, less watery, non stringy meat than field pumpkins. Winter squash, like candy roasters or acorn or Hubbards work well too.
Provided by Busters friend
Categories < 4 Hours
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
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