Armenian Pumpkin And Lamb Stew

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 3 lbs pumpkin, roasted, peeled & cut into chunks
• 1/2 teaspoon coriander seed
• 1/2 teaspoon cardamom seed
• 1/2 teaspoon cinnamon, ground
• 1 teaspoon cumin seed
• 1 clove
• 2 tablespoons vegetable oil
• 2 lbs lamb, cubed, cut into 2-inch chunks
• 1 onion, peeled and minced
• 4 garlic cloves, peeled and minced
• 2 carrots, peeled and chopped
• 1 celery root, peeled and chopped
• 4 large red ripe tomatoes, peeled, cored and seeded
• 2 quarts chicken broth or 2 quarts beef broth
• 1 cup basmati rice, uncooked
• 1/2 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1/4 cup coriander leaves, minced
• 3/4 cup fresh parsley leaves, minced

Recipe

• 1 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.
• 2 combine coriander, cardamom, cinnamon, cumin and clove in a spice mill
• 3 or coffee grinder. grind until smooth. set aside. head a tblsp of oil
• 4 in large, heavy-bottom saucepan. add the lamb in one layer. sprinkle with
• 5 the spice mixture. seer over medium heat until lightly browned, about 3-5
• 6 minutes. remove the lamb from the pan and set aside.
• 7 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.
• 8 while the stew is simmering, peel the skin from the roasted pumpkin & add to the stew in the last 1/2 hour of cooking.
• 9 season to taste with salt and pepper.
• 10 cook the rice according to package directions, set aside.
• 11 divide the rice among warmed bowls. ladle the stew over the rice. garnish with coriander and parsley. serve immediately.