Description
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.
Ingredients
- Pumpkin
- Coriander Seed
- Cardamom Seed
- Cinnamon
- Cumin Seed
- Clove
- Vegetable Oil
- Lamb
- Onion
- Garlic Cloves
- Carrots
- Celery Root
- Red Ripe Tomatoes
- Chicken Broth
- Basmati Rice
- Salt
- Black Pepper
- Coriander Leaves
- Fresh Parsley Leaves
Instructions
- 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