Zutaten für Armenian Pumpkin And Lamb Stew
- 1 medium cooking pumpkin (approx. 3 lbs)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 3 tablespoons olive oil
- 1 1/2 lbs boneless lamb shoulder
- 1 large onion
- 4 cloves garlic
- 2 large carrots
- 1 cup celery root
- 1 (28 ounce) can crushed tomatoes
- 4 cups lamb broth
- 1 cup basmati rice
- to taste salt
- to taste black pepper
- for garnish fresh coriander leaves
- for garnish fresh parsley leaves
- 1 medium acorn squash
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Armenian Pumpkin And Lamb Stew? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Armenian Pumpkin And Lamb Stew
- Preheat oven to 400°F (200°C).
- Cut one medium cooking pumpkin (approx. 3 lbs) into 2-3 inch chunks, leaving the skin on.
- Toss pumpkin chunks with 2 tablespoons olive oil, salt, and pepper. Roast skin-side up for 30-40 minutes, until softened and slightly browned.
- Remove from oven and set aside to cool. Once cool enough to handle, peel and chop the roasted pumpkin.
- While pumpkin roasts, combine 1 teaspoon ground coriander, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cloves in a spice grinder or coffee grinder. Grind until smooth.
- Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat.
- Add 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes, in a single layer. Sear on all sides until lightly browned (about 3-5 minutes per side). Remove lamb from pan and set aside.
- Add 1 large onion, chopped, and 4 cloves garlic, minced, to the pan. Sauté until translucent, about 5 minutes.
- Stir in 2 large carrots, chopped, 1 cup chopped celery root, 1 (28 ounce) can crushed tomatoes, and 1 medium acorn squash, peeled, seeded, and cubed.
- Pour in 4 cups of lamb broth (or beef broth).
- Return the seared lamb to the pan.
- Partially cover and simmer gently for 1 1/2 to 2 hours, or until the lamb is very tender.
- Add the chopped roasted pumpkin to the stew during the last 30 minutes of cooking.
- Season the stew to taste with salt and pepper.
- Cook 1 cup of rice according to package directions.
- Divide the cooked rice among warmed bowls.
- Ladle the stew over the rice.
- Garnish with fresh coriander and parsley.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
55g
Fat
57g
Carbs
26g
