Best 2 Armenian Pumpkin Stew Recipes

**Armenian Pumpkin Stew: A Culinary Symphony of Comfort and Tradition**

In the heart of Armenian cuisine, there lies a culinary gem that embodies the essence of comfort and tradition: Armenian pumpkin stew. This hearty and flavorful dish, known locally as "harissa," is a delightful symphony of colors, textures, and tantalizing aromas. As you embark on this culinary journey, let's delve into the secrets behind this beloved dish and the diverse collection of recipes that await you.

**A Tapestry of Flavors:**

Armenian pumpkin stew is a captivating blend of sweet and savory flavors, where the natural sweetness of pumpkin harmonizes perfectly with the tangy notes of tomatoes and the subtle warmth of aromatic spices. The addition of tender pieces of lamb or beef, along with the richness of chickpeas, creates a textural tapestry that dances on your palate.

**Discover a Symphony of Recipes:**

Our exploration of Armenian pumpkin stew takes you on a culinary voyage through several enticing recipes. From the classic harissa, crafted with simple yet soulful ingredients, to more elaborate versions that showcase the diversity of Armenian cuisine.

- **Classic Armenian Pumpkin Stew:** This recipe is the epitome of simplicity, allowing the natural flavors of pumpkin, tomatoes, and lamb to shine through.

- **Harissa with Dried Apricots and Nuts:** Experience a delightful twist on the classic, where dried apricots and a medley of nuts add a touch of sweetness and crunch.

- **Vegetarian Harissa:** This meatless rendition of harissa is a testament to the versatility of Armenian cuisine. Meatless rendition of harissa is a testament to the versatility of Armenian cuisine. Vegetables replace meat, creating a hearty and flavorful stew that's perfect for vegetarians and vegans alike.

- **Spiced Pumpkin Stew:** Embark on a journey of culinary exploration with this recipe, where a vibrant blend of spices elevates the stew to new heights of flavor.

**Unveiling the Culinary Treasures of Armenia:**

Armenian cuisine is a rich tapestry of flavors, techniques, and traditions that have been passed down through generations. Explore more culinary treasures from this vibrant cuisine, from the savory delights of dolma to the tantalizing sweetness of gata. Discover the essence of Armenian hospitality and the warmth of their culinary creations.

Here are our top 2 tried and tested 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.

Tips:

Select the right pumpkin: Choose a small to medium-sized pumpkin with a deep orange color and a firm texture.
Cut the pumpkin correctly: Cut the pumpkin into small, even pieces so that they cook evenly.
Don't overcook the pumpkin: Pumpkin should be cooked until tender but not mushy. Overcooking will make it lose its shape and flavor.
Use a variety of spices: Armenian pumpkin stew typically uses a combination of spices such as cumin, coriander, paprika, and cinnamon. Feel free to adjust the spices to your own taste.
Serve with rice or bread: Armenian pumpkin stew is traditionally served with rice or bread. You can also serve it with yogurt or a side salad.

Conclusion:

Armenian pumpkin stew is a delicious and hearty dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste. With its combination of sweet pumpkin, savory spices, and tender meat, this stew is sure to be a hit with your family and friends. So next time you're looking for a comforting and flavorful meal, give Armenian pumpkin stew a try!