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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Kylie O'Daniel
[email protected]This is my go-to recipe for Armenian pumpkin and lamb stew. It's always a crowd-pleaser.
Siddhartha Shrestha
[email protected]This recipe was a disaster. The stew was watery and tasteless.
Jimmy Thanks
[email protected]The lamb was a bit tough, but the sauce was delicious.
Rajababar Rajababar
[email protected]This stew is a bit bland for my taste. I would add more spices next time.
Bipul Sing
[email protected]I've made this stew several times and it's always a hit. It's a great way to use up leftover lamb.
Ali Dilshad
[email protected]This stew is perfect for a cold winter night. It's hearty and filling, and the spices really warm you up.
AS MirZa
[email protected]I made this stew for a dinner party and it was a huge success. Everyone loved the unique flavor combination.
REDMI GAMER SAAD
[email protected]This recipe was a bit time-consuming, but it was worth it. The stew was delicious and flavorful, and my family loved it.
Ssemata Derrick
[email protected]This stew was easy to make and packed with flavor. I loved the combination of pumpkin, lamb, and spices. Will definitely make it again!
Dark Lover
[email protected]I'm not usually a fan of lamb, but this stew changed my mind. The pumpkin and spices really balanced out the lamb flavor, and the result was a delicious and hearty stew.
Farii Fariha
[email protected]This Armenian pumpkin and lamb stew was a hit with my family! The flavors were rich and complex, and the lamb was fall-off-the-bone tender. I will definitely be making this again.