Best 5 Pumpkin Stew With Lamb Recipes

Indulge in the comforting and hearty flavors of pumpkin stew with lamb, a delectable dish that combines the richness of lamb with the sweetness of pumpkin. This stew is a symphony of autumn flavors, featuring tender chunks of lamb simmered in a flavorful broth infused with aromatic spices, pumpkin puree, and a touch of sweetness from honey. As the stew simmers, the pumpkin and lamb meld together, creating a harmonious balance of flavors. Served over fluffy rice or crusty bread, this pumpkin stew with lamb is a perfect meal for a chilly evening, offering both warmth and nourishment.

In addition to the classic pumpkin stew with lamb, this article also presents two variations to tantalize your taste buds. The first variation introduces the vibrant flavors of spinach and chickpeas, adding a pop of color and texture to the stew. Spinach contributes a subtle bitterness that complements the richness of the lamb, while chickpeas provide a hearty and protein-packed element. The second variation highlights the tangy brightness of tomatoes, transforming the stew into a delightful Mediterranean-inspired dish. Ripe tomatoes bring a refreshing acidity that cuts through the richness of the lamb, creating a vibrant and flavorful stew.

Whether you prefer the classic pumpkin stew with lamb or are intrigued by the spinach and chickpea or tomato variations, this article has something for every palate. Each recipe is meticulously detailed with step-by-step instructions, ensuring a hassle-free cooking experience. So, gather your ingredients, fire up your stove, and embark on a culinary journey that will leave you and your loved ones craving for more.

Let's cook with our recipes!

PUMPKIN LAMB STEW

Pumpkin Lamb Stew image

Make and share this Pumpkin Lamb Stew recipe from Food.com.

Provided by Stacia_

Categories Stew

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 poblano chiles, roasted peeled, and seeded
1 chopped onion
2 teaspoons chopped fresh garlic
1 lb lamb stew meat
1 teaspoon ginger
4 large tomatoes
2 cups coconut milk
4 cups lamb stock
2 teaspoons cumin
1/2 teaspoon turmeric
2 teaspoons garam masala
kosher salt
1 cup cooked white kidney beans
1 medium pumpkin

Steps:

Roast, peel, and seed Poblano Chiles. Dice and set aside.
Heat a large saucepan and add Onion, Garlic, Chiles, and Lamb. Sauté for 4-5 minutes, until onions are caramelized. Add Ginger, Tomatoes, Coconut Milk and Lamb Stock. Bring mixture to a boil and add spices and Kidney Beans.
Cut the top off the pumpkin and scoop out the seeds and fibrous strands. Place the shell in a shallow roasting pan and fill with soup mixture. Bake in a 350° oven for about 1 hour or until the pumpkin flesh is soft.
Carefully remove pumpkin from pan and place into a large casserole dish. Ladle stew into bowls, making sure to scrape the sides of the pumpkin and get pieces of the flesh with each spoonful.
Serve with hot rice or cous cous.
NOTE: Garam Masala is an Indian spice found in specialty food stores or it can be made by grinding together the following spices -.
5 teaspoons Coriander Seeds 1 Tbl Cumin Seeds 1 Tbl Black Peppercorns.
1 teaspoons Whole Cloves 1 teaspoons Cinnamon 1 teaspoons Green Cardamom Pods.

Nutrition Facts : Calories 660.4, Fat 37.4, SaturatedFat 27, Cholesterol 122.4, Sodium 358.1, Carbohydrate 37.3, Fiber 9.5, Sugar 18.6, Protein 48.6

PUMPKIN HARVEST BEEF STEW

Pumpkin Harvest Beef Stew image

By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful. -Marcia O'Neil, Cedar Crest, New Mexico

Provided by Taste of Home

Categories Dinner

Time 6h55m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
1 beef top round steak (1-1/2 pounds), cut into 1-inch cubes
1-1/2 cups cubed peeled pie pumpkin or sweet potatoes
3 small red potatoes, peeled and cubed
1 cup cubed acorn squash
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 bay leaves
2 garlic cloves, minced
2 teaspoons reduced-sodium beef bouillon granules
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup water
3 tablespoons all-purpose flour

Steps:

In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender., Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.

Nutrition Facts : Calories 258 calories, Fat 6g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 479mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

PUMPKIN STEW

Pumpkin Stew image

This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana

Provided by Taste of Home

Categories Dinner

Time 4h30m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)

Steps:

In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.

PERSIAN LAMB OR BEEF PUMPKIN STEW

Persian Lamb or Beef Pumpkin Stew image

Make and share this Persian Lamb or Beef Pumpkin Stew recipe from Food.com.

Provided by LikeItLoveIt

Categories Stew

Time 35m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1 lb stew meat (lamb or beef)
2 small pumpkin
1/2 cup dried prune
3 tablespoons tomato paste
1 teaspoon turmeric
1/8 teaspoon cinnamon
1/2 medium onion, chopped
salt and pepper
1/4 cup water (optional)
1 pinch saffron, disolved in the water (optional)

Steps:

Brown the meat and add about 1 and 1/2 cups water.
Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion.
Cook covered ata simmer for about 1 and 1/2 to two hours.
Meat should be tender and nearly falling apart stage.
You may need to add water during cooking but you shouldn't end up with more than the stated amount.
You don't want a watery stew.
In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel.
Brown on both sides in corn oil.
The pumpkin should become brown in some places and somewhat flexible but not totally cooked.
Add to meat and cook covered an additional 20-30 minutes until tender but not falling apart.
A fork should go into the pumpkin easily but not break it up.
Add the prunes the last 5 minutes of cooking.
They shouldn't really cook too much but should get warm.
Serve over hot basmatic rice.

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.

Tips:

Use a variety of fall vegetables in your stew, such as pumpkin, carrots, celery, and onions.
Brown the lamb cubes in a pot or Dutch oven over medium-high heat before adding the vegetables. This will help to develop flavor and color.
Add a mixture of spices to the stew, such as cumin, coriander, paprika, and cinnamon. This will give the stew a warm and inviting flavor.
Simmer the stew for at least 1 hour, or until the lamb is tender and the vegetables are soft.
Serve the stew over rice or couscous, and garnish with fresh herbs, such as cilantro or parsley.

Conclusion:

Pumpkin stew with lamb is a delicious and hearty dish that is perfect for a fall meal. It is easy to make and can be tailored to your own taste preferences. With its combination of tender lamb, sweet pumpkin, and warm spices, this stew is sure to be a hit with your family and friends.