LAMB AND PUMPKIN STEW
Brrr! It's cold outside, and you feel like having something warm and nourishing for dinner! How about going for a classic? A lamb and pumpkin stew will satisfy your cravings. Especially if you sprinkle some spicy magic in there, with paprika powder, garlic, cumin, and cinnamon. Enough to be happy that winter is here!
Provided by Vlad Popa
Categories Fruit & vegetables, gluten-free, Main course, nut-free, Other meats
Time 30m
Yield 2
Number Of Ingredients 15
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.
Nutrition Facts : Calories 537 calories, Protein 31 grams, Fat 40 grams, Carbohydrate 26 grams
PUMPKIN LAMB STEW
Make and share this Pumpkin Lamb Stew recipe from Food.com.
Provided by Stacia_
Categories Stew
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 660.4, Fat 37.4, SaturatedFat 27, Cholesterol 122.4, Sodium 358.1, Carbohydrate 37.3, Fiber 9.5, Sugar 18.6, Protein 48.6
PUMPKIN STEW WITH LAMB
Provided by Craig Claiborne
Categories dinner, one pot, main course
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 1048, UnsaturatedFat 49 grams, Carbohydrate 15 grams, Fat 103 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 51 grams, Sodium 778 milligrams, Sugar 5 grams, TransFat 0 grams
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
PERSIAN-STYLE PUMPKIN STEW
Are you looking for a new taste of a pumpkin dish? Here it is! This is a Persian sweet and sour stew that my grandma used to cook with fried beef patties instead of beef stew pieces; that one was wonderful too. This stew is served with cooked rice.
Provided by Soheila
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h50m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 37.7 g, Cholesterol 62.5 mg, Fat 25.9 g, Fiber 3.4 g, Protein 21.4 g, SaturatedFat 7.8 g, Sodium 1214.6 mg, Sugar 20.5 g
PERSIAN LAMB OR BEEF PUMPKIN STEW
Make and share this Persian Lamb or Beef Pumpkin Stew recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 35m
Yield 1 serving(s)
Number Of Ingredients 10
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.
ARMENIAN PUMPKIN AND LAMB STEW
Adapted from a recipe in good old Yahoo groups. It originally called for the stew to be served in a roasted pumpkin - since this made serving pumpkin problematic (we like to eat pumpkin in our house) I adapted the recipe. Try to use a cooking pumpkin - I love the Long Island Cheese pumpkins for cooking because they have a thick, less watery, non stringy meat than field pumpkins. Winter squash, like candy roasters or acorn or Hubbards work well too.
Provided by Busters friend
Categories < 4 Hours
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
PUMPKIN STEW
This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.
PUMPKIN STEW
This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin; be sure not to overbake!
Provided by Cathryn Gross
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 592.3 calories, Carbohydrate 61.9 g, Cholesterol 76.2 mg, Fat 27.9 g, Fiber 7.3 g, Protein 29.4 g, SaturatedFat 10 g, Sodium 1084.8 mg, Sugar 11.3 g
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