Pumpkin Lamb Stew

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READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roast, peel, and seed Poblano Chiles. Dice and set aside.
  • Heat a large saucepan and add Onion, Garlic, Chiles, and Lamb. Sauté for 4-5 minutes, until onions are caramelized. Add Ginger, Tomatoes, Coconut Milk and Lamb Stock. Bring mixture to a boil and add spices and Kidney Beans.
  • Cut the top off the pumpkin and scoop out the seeds and fibrous strands. Place the shell in a shallow roasting pan and fill with soup mixture. Bake in a 350° oven for about 1 hour or until the pumpkin flesh is soft.
  • Carefully remove pumpkin from pan and place into a large casserole dish. Ladle stew into bowls, making sure to scrape the sides of the pumpkin and get pieces of the flesh with each spoonful.
  • Serve with hot rice or cous cous.
  • NOTE: Garam Masala is an Indian spice found in specialty food stores or it can be made by grinding together the following spices –.
  • 5 teaspoons Coriander Seeds 1 Tbl Cumin Seeds 1 Tbl Black Peppercorns.
  • 1 teaspoons Whole Cloves 1 teaspoons Cinnamon 1 teaspoons Green Cardamom Pods.
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