Pumpkin Lamb Stew Food

LAMB AND PUMPKIN STEW

Steps:

• Heat the vegetable oil in a skillet.
• Throw in the lamb chunks and fry them on all sides until they start turning brown.
• Add the butter and let it melt. Continue to cook the lamb for 3-5 minutes, then it them aside.
• Keep the skillet on medium heat and throw in the onion slices.
• Cook the onion until it softens and then add the pumpkin. Stir.
• Add the fried lamb pieces and stir again.
• Cook for a few minutes, then add the vegetable stock.
• Add the spices: paprika powder, cinnamon, white peppercorn, cumin, then mix everything.
• Cover the skillet and cook for about 5-7 minutes.
• Then, add the garlic, garlic sauce, parsley, and season with salt and pepper.
• Cook for 5 more minutes, then turn off the heat.

ARMENIAN PUMPKIN AND LAMB STEW

Steps:

• Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside. Heat a Tbsp of oil in large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with the spice mixture. Sear 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 1.5 to 2 hours. Season with salt and pepper. Meanwhile, preheat the oven to 350 degrees F. Place the pumpkin on a baking sheet. Brush the outside with the remaining oil. Bake until tender, about 45 to 60 minutes. Cook the rice according to package directions, set aside. To assemble, place the pumpkin in a serving dish. Fill with the lamb stew. Divide the rice among individual warmed bowls. Ladle the stew from the pumpkin over the rice. Garnish with coriander and parsley. Serve immediately.

PUMPKIN STEW WITH LAMB

Steps:

• Sprinkle meat with salt and pepper and set aside.
• Heat oil in a heavy casserole and add half the meat, stirring so pieces brown evenly, 3 to 4 minutes over high heat.
• Scoop out meat and add remaining cubes to the fat still in the casserole. Cook, stirring, about 3 minutes, or until pieces are well browned. Scoop out second batch and add to the first.
• Put onions in the casserole and add garlic. Cook, stirring, about 1 minute, and return meat pieces to the casserole. Sprinkle flour over all and stir to coat pieces evenly.
• Add wine, water, tomato paste, bay leaf, thyme and chili pepper and cover closely. Bring to boil and simmer about 40 minutes. Add pumpkin. Continue cooking about 20 minutes longer. Stir in rosemary and corn and bring to boil. Remove bay leaf and serve.

PERSIAN-STYLE PUMPKIN STEW

Steps:

• Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
• Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
• Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.

LAMB STEW AND DUMPLINGS

Steps:

• Heat the oil in a large stock pot or stew pan. Add the lamb and brown all sides
• Add the onion and leeks. Once softened add the vegetables, pearl barley, garlic, herbs and the stock
• Bring to the boil then turn down and leave to simmer with the lid on for around 2 1/2 to 3 hours until meat is 'melt in mouth!' and barley is soft (taste to your liking)
• To Make the DUMPLINGS
• Mix the flour and suet and season to taste
• Add water to bind without making the mix too wet but enough to make into balls
• Divide into 8 - 12 dumplings (depending on how big you like them!) and roll into balls with floured hands
• Add to the stew for the last twenty minutes leaving the lid off the pan so they can rise without being restricted. The residue of flour should thicken the gravy of the stew
• Serve in large bowls with fresh crusty bread to soak up the delicious gravy.
• TOP TIP;
• If you do not want dumplings then thicken the stew with gravy granules or a roux of flour and butter and serve.

PUMPKIN LAMB STEW

Steps:

• 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.