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Lamb And Pumpkin Stew Recipe
1 pumpkin (about 8" in diameter)
2 tablespoons olive oil
1 pound boneless leg of lamb, cut into bite-sized pieces
1 large onion, cut into eight chunks
1 teaspoon sugar
1/8 teaspon cayenne pepper
2 garlic cloves, chopped
1/2 cup water
1 tomato, cut into eight chunks
Juice of 1/2 a lemon
1 tablespoon chopped parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
To form a lid, cut top off of pumpkin about two inches from top. Scrape seeds and stringy fibre from lid and shell. With a large spoon, scoop out pulp, leaving about 1/2" thick shell; reserve pulp. Be sure you don't puncture the skin.
Heat oil in a large frypan over medium-high heat. Add lamb and brown a few pieces at a time; remove and set aside. Add onion to frypan and
saute until golden, about three minutes. Reduce heat to medium; add sugar, cayenne pepper, and garlic; stir well and cook for two minutes.
Add lamb and remaining ingredients to frypan; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add scooped-out pumpkin flesh
and simmer for an additional five minutes.
Set pumpkin in oven-proof bowl. Fill with lamb mixture and put the pumpkin lid on.
Bake at 400°F for 45 minutes or until meat is tender.
To serve, ladle stew on to each plate, scooping out some of the pumpkin pulp for each serving.
Makes four servings.
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