Halloween Pumpkin Stew
"I invented this for a Halloween party at work several years ago. It is based on traditionsal Iranian "khoresh" (stew). It went over extremely well, and no one knew they were eating lamb."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Yields:
-
2-3 qts
- Serves:
- 6-8
ingredients
- 1 lb cut up lamb
- 1 large onion, chopped
- 4 -5 garlic cloves, minced
- lamb fat or olive oil, to coat bottom of pan
- 1 tablespoon turmeric
- 1 lime, juice of
- 3 quarts water
- 2 cups tender fresh pumpkin
- salt
- fresh ground pepper
directions
- Saute the lamb in its own fat, or if you prefer, lamb with fat removed and a little olive oil to keep it from sticking to pot.
- Cook on low heat in covered large pot. (about 10-15 min.).
- Stir occasionally and cook until browned.
- Add onion, garlic and turmeric.
- Cook until onion is tender.
- Add water. Cook until lamb is tender. (1-1 and 1/2 hrs).
- Add pumpkin, salt and pepper.
- Add lime juice. (Used as a salt substitute).
- Cook until pumpkin is tender.
- If you insist, this could be made with beef or chicken, sauted just like the lamb, but the lamb gives it an incredible rich flavor. The turmeric takes away the lamb taste, as does the lime juice.
- Use a small pumpkin. it will be more tender and less stringy. And of course you could substitute butternut squash for the pumpkin.
- For a heartier stew you can add other things such as potato, corn or other vegetables.
- If you want a richer broth you can substitute a good beef or chicken broth for all or some of the water. (No cubes please!).
- This will cook down. So don't add the salt, pepper and lime juice until the end to better judge the amount of seasoning needed.
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Reviews
-
Easy to make - and very good, I found it a little soupy-er than I thought and I used only half the liquid (beef stock instead of water), I probably doubled the amount of pumpkin (uncooked cubed). I also added a dash of cinnamon and ginger. All in all I'll be keeping this one to try again
RECIPE SUBMITTED BY
I love food and love to cook, thanks to my mother who loved to cook and taught me to appreciate it. What a gift!
But I went farther than that and love to explore food from all over the world. I have so many condiments and spices that my huge lazy susan is tipping over and I have spices etc in the back closet by the garage and in the basement.
My husband is Iranian. We both cook Iranian food, and Afghan food too as our adopted "family" here is Afghan.
I recently learned some great Ghanaian dishes from friends from there. And great Calabrese recipes from my closest friend.
I also design jewelry with the same passion that I cook.
