Armenian Pumpkin Stew
1/2 tsp coriander seed
1/2 tsp cardamom seed
1/2 tsp ground cinnamon
1 tsp cumin seed
1 clove
2 TBS oil
2 pounds lamb, cubed & cut into 2-inch chun
1 lg onion, peeled and minced
4 cloves garlic, peeled and minced
2 carrots, peeled & sliced
1 celery root, peeled @ chunked
4 large red ripe tomatoes, peeled, cored & seeded
1 acorn squash, peeled & sliced
2 qrts chicken broth -- or beef broth
1 large pumpkin. about 5 lbs cleamed & chunked
1 cup Basmati rice -- uncooked
1/2 tsp salt
1 tsp freshly ground black pepper
1/4 cup cilantro/coriander leaves, minced
3/4 cup parsley leaves, minced
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.
Sear 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 1.5 to 2 hours.
Season with salt and pepper.
Meanwhile, preheat the oven to 350 degrees F.
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 the fresh cilantro and parsley.
Serve immediately.
Yield: 4-6 servings.
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http://www.mayas.com/recipes/AsstRecipes(37).mxp
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