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 Tbsp  vegetable oil
2 lb.  lamb, cubed, cut into 2-inch chunk
1 large  onion, peeled and minced
4 clove  garlic, peeled and minced
2   carrots, peeled and cut into
1   celery root, peeled and cut into
4 large  red ripe tomatoes, peeled, cored and sectioned
1   acorn squash, peeled and cut into
2 quart  chicken broth, or beef broth
1 large  pumpkin, about 5 pounds, cleaned
1 cup  basmati rice, uncooked
1/2 tsp  salt
1 tsp  freshly ground black pepper
1/4 cup  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 tbsp 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 1.5 to 2 hours. season with 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. yield: 4-6 servings. 
nytimes magazine 
 
-- 
(ID: 8434) Mirror: rec.food.recipes: Fri, Mar 26, 2004


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