Pumpkin Lamb Stew Recipes

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
• Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
• Preheat oven to 325 degrees F (165 degrees C).
• Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
• Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Steps:

• In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

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.

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.

Steps:

• 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.

Steps:

• Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside. Heat a tablespoon of oil in a large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with the spice mixture. Sear over medium heat until golden brown, about 3 to 5 minutes. Remove lamb from 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 pan. Partly cover and gently simmer until the lamb is tender, about 1 1/2 to 2 hours. Season with the salt and pepper.
• Meanwhile, preheat the oven to 350 degrees. 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 4 warmed bowls. Ladle the stew from the pumpkin over the rice. Garnish with coriander and parsley. Serve immediately.

Steps:

• Brown the meat and add about 1 and 1/2 cups water.
• Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion.
• Cook covered ata simmer for about 1 and 1/2 to two hours.
• Meat should be tender and nearly falling apart stage.
• You may need to add water during cooking but you shouldn't end up with more than the stated amount.
• You don't want a watery stew.
• In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel.
• Brown on both sides in corn oil.
• The pumpkin should become brown in some places and somewhat flexible but not totally cooked.
• Add to meat and cook covered an additional 20-30 minutes until tender but not falling apart.
• A fork should go into the pumpkin easily but not break it up.
• Add the prunes the last 5 minutes of cooking.
• They shouldn't really cook too much but should get warm.
• Serve over hot basmatic rice.