Armenian Pumpkin Stew Recipe

Name: Armenian Pumpkin Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon coriander seeds; 1/2 teaspoon cardamom seeds; 1/2 teaspoon ground cinnamon; 1 teaspoon cumin seeds; 1 clove; 2 tablespoons vegetable oil; 2 pounds lamb stew meat, cut into 2-inch chunks; 1 large onion, peeled and minced; 4 cloves garlic, peeled and minced; 2 carrots, peeled and cut into 1-inch dice; 1 celery root, peeled and cut into 1-inch dice; 4 large, ripe tomatoes, peeled, cored and seeded; 1 acorn squash, peeled and cut into 1-inch dice; 2 quarts chicken or beef broth, homemade or low-sodium canned; 1 large pumpkin, about 5 pounds, cleaned; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 1 cup uncooked Basmati rice; 1/4 cup minced coriander leaves; 3/4 cup minced parsley leaves

Servings: persons

1/2 teaspoon coriander seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon ground cinnamon
1 teaspoon cumin seeds
1 clove
2 tablespoons vegetable oil
2 pounds lamb stew meat, cut into 2-inch chunks
1 large onion, peeled and minced
4 cloves garlic, peeled and minced
2 carrots, peeled and cut into 1-inch dice
1 celery root, peeled and cut into 1-inch dice
4 large, ripe tomatoes, peeled, cored and seeded
1 acorn squash, peeled and cut into 1-inch dice
2 quarts chicken or beef broth, homemade or low-sodium canned
1 large pumpkin, about 5 pounds, cleaned
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 cup uncooked Basmati rice
1/4 cup minced coriander leaves
3/4 cup minced parsley leaves

1
Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder.
2
Grind until smooth.
3
Set aside.
4
Heat a tablespoon of oil in a large, heavy-bottom saucepan.
5
Add the lamb in one layer.
6
Sprinkle with the spice mixture.
7
Sear over medium heat until golden brown, about 3 to 5 minutes.
8
Remove lamb from pan and set aside.
9
Add the onion and garlic to the pan.
10
Saute, stirring frequently, until translucent, about 5 minutes.
11
Add the carrots, celery root, tomatoes and acorn squash.
12
Add the broth.
13
Return lamb to pan.
14
Partly cover and gently simmer until the lamb is tender, about 1 1/2 to 2 hours.
15
Season with the salt and pepper.
16
Meanwhile, preheat the oven to 350 degrees.
17
Place the pumpkin on a baking sheet.
18
Brush the outside with the remaining oil.
19
Bake until tender, about 45 to 60 minutes.
20
Cook the rice according to package directions.
21
Set aside.
22
To assemble, place the pumpkin in a serving dish.
23
Fill with the lamb stew.
24
Divide the rice among 4 warmed bowls.
25
Ladle the stew from the pumpkin over the rice.
26
Garnish with coriander and parsley.
27
Serve immediately.

1083

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 teaspoon coriander seeds, 1/2 teaspoon cardamom seeds, 1/2 teaspoon ground cinnamon, 1 teaspoon cumin seeds, and more.

Yes, Armenian Pumpkin Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Armenian Pumpkin Stew

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