Recipe by Deerwoman
I invented this for a Halloween party at work several years ago. It is based on traditionsal Iranian "khoresh" (stew). It went over extremely well, and no one knew they were eating lamb.
Top Review by mich_l728
Easy to make - and very good, I found it a little soupy-er than I thought and I used only half the liquid (beef stock instead of water), I probably doubled the amount of pumpkin (uncooked cubed). I also added a dash of cinnamon and ginger. All in all I'll be keeping this one to try again
- 1 lb cut up lamb
- 1 large onion, chopped
- 4 -5 garlic cloves, minced
- lamb fat or olive oil, to coat bottom of pan
- 1 tablespoon turmeric
- 1 lime, juice of
- 3 quarts water
- 2 cups tender fresh pumpkin
- fresh ground pepper
Directions See How It's Made
- Saute the lamb in its own fat, or if you prefer, lamb with fat removed and a little olive oil to keep it from sticking to pot.
- Cook on low heat in covered large pot. (about 10-15 min.).
- Stir occasionally and cook until browned.
- Add onion, garlic and turmeric.
- Cook until onion is tender.
- Add water. Cook until lamb is tender. (1-1 and 1/2 hrs).
- Add pumpkin, salt and pepper.
- Add lime juice. (Used as a salt substitute).
- Cook until pumpkin is tender.
- If you insist, this could be made with beef or chicken, sauted just like the lamb, but the lamb gives it an incredible rich flavor. The turmeric takes away the lamb taste, as does the lime juice.
- Use a small pumpkin. it will be more tender and less stringy. And of course you could substitute butternut squash for the pumpkin.
- For a heartier stew you can add other things such as potato, corn or other vegetables.
- If you want a richer broth you can substitute a good beef or chicken broth for all or some of the water. (No cubes please!).
- This will cook down. So don't add the salt, pepper and lime juice until the end to better judge the amount of seasoning needed.