LAMB AND PUMPKIN STEW
Brrr! It's cold outside, and you feel like having something warm and nourishing for dinner! How about going for a classic? A lamb and pumpkin stew will satisfy your cravings. Especially if you sprinkle some spicy magic in there, with paprika powder, garlic, cumin, and cinnamon. Enough to be happy that winter is here!
Provided by Vlad Popa
Categories Fruit & vegetables, gluten-free, Main course, nut-free, Other meats
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a skillet.
- Throw in the lamb chunks and fry them on all sides until they start turning brown.
- Add the butter and let it melt. Continue to cook the lamb for 3-5 minutes, then it them aside.
- Keep the skillet on medium heat and throw in the onion slices.
- Cook the onion until it softens and then add the pumpkin. Stir.
- Add the fried lamb pieces and stir again.
- Cook for a few minutes, then add the vegetable stock.
- Add the spices: paprika powder, cinnamon, white peppercorn, cumin, then mix everything.
- Cover the skillet and cook for about 5-7 minutes.
- Then, add the garlic, garlic sauce, parsley, and season with salt and pepper.
- Cook for 5 more minutes, then turn off the heat.
Nutrition Facts : Calories 537 calories, Protein 31 grams, Fat 40 grams, Carbohydrate 26 grams
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
LAMB AND WINTER VEGETABLE STEW
A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.
Provided by BJSCHADE
Categories Soups, Stews and Chili Recipes Stews
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
- Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
- In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
- Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 16.2 g, Cholesterol 33.1 mg, Fat 8.9 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 321.5 mg, Sugar 3.3 g
PUMPKIN STEW WITH LAMB
Provided by Craig Claiborne
Categories dinner, one pot, main course
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle meat with salt and pepper and set aside.
- Heat oil in a heavy casserole and add half the meat, stirring so pieces brown evenly, 3 to 4 minutes over high heat.
- Scoop out meat and add remaining cubes to the fat still in the casserole. Cook, stirring, about 3 minutes, or until pieces are well browned. Scoop out second batch and add to the first.
- Put onions in the casserole and add garlic. Cook, stirring, about 1 minute, and return meat pieces to the casserole. Sprinkle flour over all and stir to coat pieces evenly.
- Add wine, water, tomato paste, bay leaf, thyme and chili pepper and cover closely. Bring to boil and simmer about 40 minutes. Add pumpkin. Continue cooking about 20 minutes longer. Stir in rosemary and corn and bring to boil. Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 1048, UnsaturatedFat 49 grams, Carbohydrate 15 grams, Fat 103 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 51 grams, Sodium 778 milligrams, Sugar 5 grams, TransFat 0 grams
ARMENIAN PUMPKIN AND LAMB STEW
Adapted from a recipe in good old Yahoo groups. It originally called for the stew to be served in a roasted pumpkin - since this made serving pumpkin problematic (we like to eat pumpkin in our house) I adapted the recipe. Try to use a cooking pumpkin - I love the Long Island Cheese pumpkins for cooking because they have a thick, less watery, non stringy meat than field pumpkins. Winter squash, like candy roasters or acorn or Hubbards work well too.
Provided by Busters friend
Categories < 4 Hours
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
MAKE-AHEAD MOROCCAN LAMB STEW
Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.
Provided by Make-Ahead Mamas
Categories Stew
Time 1h20m
Yield 6
Number Of Ingredients 22
Steps:
- Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
- Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
- Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 57.3 g, Cholesterol 55.7 mg, Fat 13.9 g, Fiber 16.3 g, Protein 28.2 g, SaturatedFat 5.9 g, Sodium 1337.4 mg, Sugar 15.6 g
PUMPKIN LAMB STEW
Make and share this Pumpkin Lamb Stew recipe from Food.com.
Provided by Stacia_
Categories Stew
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Roast, peel, and seed Poblano Chiles. Dice and set aside.
- Heat a large saucepan and add Onion, Garlic, Chiles, and Lamb. Sauté for 4-5 minutes, until onions are caramelized. Add Ginger, Tomatoes, Coconut Milk and Lamb Stock. Bring mixture to a boil and add spices and Kidney Beans.
- Cut the top off the pumpkin and scoop out the seeds and fibrous strands. Place the shell in a shallow roasting pan and fill with soup mixture. Bake in a 350° oven for about 1 hour or until the pumpkin flesh is soft.
- Carefully remove pumpkin from pan and place into a large casserole dish. Ladle stew into bowls, making sure to scrape the sides of the pumpkin and get pieces of the flesh with each spoonful.
- Serve with hot rice or cous cous.
- NOTE: Garam Masala is an Indian spice found in specialty food stores or it can be made by grinding together the following spices -.
- 5 teaspoons Coriander Seeds 1 Tbl Cumin Seeds 1 Tbl Black Peppercorns.
- 1 teaspoons Whole Cloves 1 teaspoons Cinnamon 1 teaspoons Green Cardamom Pods.
Nutrition Facts : Calories 660.4, Fat 37.4, SaturatedFat 27, Cholesterol 122.4, Sodium 358.1, Carbohydrate 37.3, Fiber 9.5, Sugar 18.6, Protein 48.6
LINDA MARTIN'S LAMB STEW IN A PUMPKIN
Steps:
- Brown lamb in 1 tbsp salad oil over medium high heat. Remove from pan as it browns. Add another tbsp oil and two chopped onions and 2 cloves garlic. Saute until soft and return meat and juices to pan. Add cinnamon (about 2 inches) cloves, ginger and cayenne along with chicken broth. Cover and simmer until meat is tender (check, but somewhere between 1/2 to 1 hour). Add 2 zucchini cut into 1/2 inch thick slices and 6 carrots cut in half lengthwise and into 1 inch pieces. Cover and simmer 5 minutes. Remove meat and vegetables and spoon into hot pumpkin. Discard cinnamon stick. Stir together 2 tbsp flour and water and stir into cooking liquid. Cook, stirring until mixture boils and thickens. Pour over meat and vegetables in pumpkin. Set lid in place and bake in roasting pan about 30 minutes or until pumpkin is tender when pierced. Pumpkin: Cut top off pumpkin and scrape out seeds and fiber. There should be a shell of approx. one inch depth. Put the whole pumpkin in a shallow roasting pan. Add about 1/2 inch water and bake in a 350 oven until almost tender (approx. 1 hour) It's wise to cover the stem of the pumpkin with foil to protect it while baking.
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