2 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 1Saute 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.
- 2Cook on low heat in covered large pot. (about 10-15 min.).
- 3Stir occasionally and cook until browned.
- 4Add onion, garlic and turmeric.
- 5Cook until onion is tender.
- 6Add water. Cook until lamb is tender. (1-1 and 1/2 hrs).
- 7Add pumpkin, salt and pepper.
- 8Add lime juice. (Used as a salt substitute).
- 9Cook until pumpkin is tender.
- 10If 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.
- 11Use a small pumpkin. it will be more tender and less stringy. And of course you could substitute butternut squash for the pumpkin.
- 12For a heartier stew you can add other things such as potato, corn or other vegetables.
- 13If you want a richer broth you can substitute a good beef or chicken broth for all or some of the water. (No cubes please!).
- 14This will cook down. So don't add the salt, pepper and lime juice until the end to better judge the amount of seasoning needed.
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Nutritional Facts for Halloween Pumpkin Stew
Serving Size: 1 (442 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 142.0
- Calories from Fat 69
- Total Fat 7.6 g
- Saturated Fat 3.1 g
- Cholesterol 40.0 mg
- Sodium 41.5 mg
- Total Carbohydrate 6.9 g
- Dietary Fiber 0.8 g
- Sugars 1.7 g
- Protein 11.4 g