Armenian Pumpkin Stew Recipes

TRADITIONAL ARMENIAN GOMGUSH

Steps:

• Combine basil, cilantro, parsley, and thyme in a bowl. Reserve 2 tablespoons in a bowl and refrigerate. Place 1/2 of the herb mixture in the bottom of a large soup pot. Add 1/2 the tomatoes, 1/2 the bell peppers, and the potatoes in layers. Top with lamb and season with cumin, mint, salt, and black pepper. Add eggplant, carrots, remaining tomatoes, remaining bell peppers, and remaining herb mixture. Pour in beer.
• Cover the pot with a lid and cook over medium heat about 1 hour. Add onions and garlic. Season with salt if necessary and cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture and serve hot.

ARMENIAN PUMPKIN AND LAMB STEW

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.

ARMENIAN PUMPKIN STEW

Steps:

• Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside. Heat a tablespoon of oil in a large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with the spice mixture. Sear over medium heat until golden brown, about 3 to 5 minutes. Remove lamb from 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 pan. Partly cover and gently simmer until the lamb is tender, about 1 1/2 to 2 hours. Season with the salt and pepper.
• Meanwhile, preheat the oven to 350 degrees. 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 coriander and parsley. Serve immediately.

MOROCCAN PUMPKIN AND HARISSA STEW

Steps:

• heat the oil in a large pan. Fry onion and garlic bulb for 5 minutes.
• Add canned tomatoes, harissa, cinnamon and stock. Bring to boil, cover and simmer for 10 minutes.
• Add potatoes and bring to boil, simmer for another 10 minutes.
• Add pumpkin and baby corn and simmer for a further 5 minutes.
• Add peas and cherry toms and simmer for 5 minutes.
• Remove the bulb and carefully remove the flesh and mash well. Add mash back into pan.
• Season if desired. Mix cornflour with 2 tbsp water and add to pan. Bring to boil and stir until thickened.
• Remove cinnamon and add the mint and coriander.
• Serve with cous cous or crusty bread.

ARMENIAN VEGETABLE STEW

Steps:

• Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.