Best 3 Armenian Pumpkin And Lamb Stew Recipes

In the heart of Armenian cuisine lies a hearty and comforting dish that encapsulates the essence of fall flavors: Armenian pumpkin and lamb stew. This delectable stew is a symphony of savory lamb, sweet pumpkin, and aromatic spices that come together to create a culinary masterpiece. Embark on a culinary journey as we explore the depths of this traditional dish, discovering its rich history, unique ingredients, and the step-by-step process to recreate this Armenian delight in your own kitchen.

Armenian pumpkin and lamb stew is not just a dish; it's a testament to the vibrant culinary heritage of Armenia. This stew is often prepared during special occasions, family gatherings, and even as a hearty winter warmer. The combination of lamb and pumpkin creates a harmonious balance between savory and sweet, while the aromatic spices, such as cumin, coriander, and paprika, add an extra layer of depth and complexity.

This article provides two variations of this classic stew: a traditional version and a modern twist with added vegetables. Both recipes offer a detailed guide, ensuring that even novice cooks can successfully create this flavorful dish. The traditional recipe stays true to the authentic Armenian flavors, while the modern variation incorporates a medley of vegetables, adding a pop of color and extra nutrients.

As you delve into the recipes, you'll learn how to select the perfect lamb cuts, prepare the pumpkin, and blend the aromatic spices that form the heart of this stew. Step-by-step instructions guide you through the cooking process, from sautéing the lamb and vegetables to simmering the stew until the meat is tender and the flavors have melded together.

Armenian pumpkin and lamb stew is a dish that nourishes both the body and the soul. Its rich flavors, vibrant colors, and comforting aroma make it a perfect dish to share with loved ones. Whether you choose the traditional or modern variation, this stew will undoubtedly become a favorite in your culinary repertoire.

Let's cook with our recipes!

ARMENIAN PUMPKIN AND LAMB STEW

Armenian Pumpkin and Lamb Stew image

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

Ingredients

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

Armenian Pumpkin Stew image

Provided by Molly O'Neill

Categories dinner, one pot, main course

Time 3h15m

Yield Four to six servings

Number Of Ingredients 20

Ingredients

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.

PUMPKIN STEW WITH LAMB

Pumpkin Stew With Lamb image

Provided by Craig Claiborne

Categories dinner, one pot, main course

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 1/2 pounds lean lamb cut into 1 1/2-inch cubes by butcher
Salt to taste, if desired
Freshly ground pepper to taste
3 tablespoons corn, peanut or vegetable oil
1 1/2 cups finely chopped onions
1 teaspoon finely minced garlic
3 tablespoons flour
1 cup dry white wine
1 1/2 cups water
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon finely chopped hot green chili, such as jalapeno pepper
4 cups cubed pumpkin (see box for instructions)
1/2 teaspoon finely chopped fresh rosemary leaves or half that amount dried
1 cup fresh or frozen whole kernel corn

Steps:

Sprinkle meat with salt and pepper and set aside.
Heat oil in a heavy casserole and add half the meat, stirring so pieces brown evenly, 3 to 4 minutes over high heat.
Scoop out meat and add remaining cubes to the fat still in the casserole. Cook, stirring, about 3 minutes, or until pieces are well browned. Scoop out second batch and add to the first.
Put onions in the casserole and add garlic. Cook, stirring, about 1 minute, and return meat pieces to the casserole. Sprinkle flour over all and stir to coat pieces evenly.
Add wine, water, tomato paste, bay leaf, thyme and chili pepper and cover closely. Bring to boil and simmer about 40 minutes. Add pumpkin. Continue cooking about 20 minutes longer. Stir in rosemary and corn and bring to boil. Remove bay leaf and serve.

Nutrition Facts : @context http, Calories 1048, UnsaturatedFat 49 grams, Carbohydrate 15 grams, Fat 103 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 51 grams, Sodium 778 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Choose the right pumpkin: Look for a pumpkin that is firm, heavy for its size, and has a deep orange color.
Cut the pumpkin into small pieces: This will help it cook evenly and prevent it from becoming mushy.
Brown the lamb before adding it to the stew: This will help develop its flavor and prevent it from becoming tough.
Use a variety of spices: Armenian pumpkin and lamb stew typically includes spices such as cumin, coriander, paprika, and cinnamon. Feel free to adjust the spices to your own taste.
Let the stew simmer for a long time: This will allow the flavors to develop and the meat to become tender.
Serve the stew with rice, bread, or yogurt: This will help to balance out the richness of the stew.

Conclusion:

Armenian pumpkin and lamb stew is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a new stew recipe, be sure to give this one a try.