Armenian Pumpkin and Lamb Stew

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Total Time
3hrs 25mins
Prep
25 mins
Cook
3 hrs

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.

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Ingredients

Nutrition

Directions

  1. 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.
  2. Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill
  3. or coffee grinder. Grind until smooth. Set aside. Head a tblsp of oil
  4. in large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with
  5. the spice mixture. Seer over medium heat until lightly browned, about 3-5
  6. minutes. Remove the lamb from the pan and set aside.
  7. 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.
  8. While the stew is simmering, peel the skin from the roasted pumpkin & add to the stew in the last 1/2 hour of cooking.
  9. Season to taste with salt and pepper.
  10. Cook the rice according to package directions, set aside.
  11. Divide the rice among warmed bowls. Ladle the stew over the rice. Garnish with coriander and parsley. Serve immediately.