Armenian Pumpkin and Lamb Stew

Recipe by Busters friend
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READY IN: 3hrs 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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