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Armenian Pumpkin And Lamb Stew Recipe

Experience the rich flavors of Armenia with this hearty and comforting pumpkin and lamb stew! Adapted from a beloved Yahoo Groups recipe, this updated version uses a cooking pumpkin (like Long Island Cheese pumpkins for their thick, less watery flesh) for optimal flavor and easier serving. Enjoy tender lamb slow-cooked with aromatic spices and seasonal vegetables, all served over fluffy rice. Perfect for a cozy autumn or winter evening!

Prep Time 45 mins
Cook Time 205 mins
Calories 818.4 kcal
Protein 103g
Rating 1.0 (1 Reviews)
Armenian Pumpkin And Lamb Stew 66

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make Armenian Pumpkin And Lamb Stew

  1. Preheat oven to 400°F (200°C).
  2. Cut one medium cooking pumpkin (approx. 3 lbs) into 2-3 inch chunks, leaving the skin on.
  3. Toss pumpkin chunks with 2 tablespoons olive oil, salt, and pepper. Roast skin-side up for 30-40 minutes, until softened and slightly browned.
  4. Remove from oven and set aside to cool. Once cool enough to handle, peel and chop the roasted pumpkin.
  5. 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.
  6. Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat.
  7. 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.
  8. Add 1 large onion, chopped, and 4 cloves garlic, minced, to the pan. Sauté until translucent, about 5 minutes.
  9. 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.
  10. Pour in 4 cups of lamb broth (or beef broth).
  11. Return the seared lamb to the pan.
  12. Partially cover and simmer gently for 1 1/2 to 2 hours, or until the lamb is very tender.
  13. Add the chopped roasted pumpkin to the stew during the last 30 minutes of cooking.
  14. Season the stew to taste with salt and pepper.
  15. Cook 1 cup of rice according to package directions.
  16. Divide the cooked rice among warmed bowls.
  17. Ladle the stew over the rice.
  18. Garnish with fresh coriander and parsley.
  19. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

81 g

Sugar

55g

Fat

57g

Carbs

26g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Fall Recipes

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Time To Make Preparation 4 Hours Or Less