Pumpkin Stew With Lamb Recipe

Name: Pumpkin Stew With Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds lean lamb cut into 1 1/2-inch cubes by butcher; Salt to taste, if desired; Freshly ground pepper to taste; 3 tablespoons corn, peanut or vegetable oil; 1 1/2 cups finely chopped onions; 1 teaspoon finely minced garlic; 3 tablespoons flour; 1 cup dry white wine; 1 1/2 cups water; 2 tablespoons tomato paste; 1 bay leaf; 1/2 teaspoon dried thyme; 1 teaspoon finely chopped hot green chili, such as jalapeno pepper; 4 cups cubed pumpkin (see box for instructions); 1/2 teaspoon finely chopped fresh rosemary leaves or half that amount dried; 1 cup fresh or frozen whole kernel corn

Servings: persons

2 1/2 pounds lean lamb cut into 1 1/2-inch cubes by butcher
Salt to taste, if desired
Freshly ground pepper to taste
3 tablespoons corn, peanut or vegetable oil
1 1/2 cups finely chopped onions
1 teaspoon finely minced garlic
3 tablespoons flour
1 cup dry white wine
1 1/2 cups water
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon finely chopped hot green chili, such as jalapeno pepper
4 cups cubed pumpkin (see box for instructions)
1/2 teaspoon finely chopped fresh rosemary leaves or half that amount dried
1 cup fresh or frozen whole kernel corn

1
Sprinkle meat with salt and pepper and set aside.
2
Heat oil in a heavy casserole and add half the meat, stirring so pieces brown evenly, 3 to 4 minutes over high heat.
3
Scoop out meat and add remaining cubes to the fat still in the casserole.
4
Cook, stirring, about 3 minutes, or until pieces are well browned.
5
Scoop out second batch and add to the first.
6
Put onions in the casserole and add garlic.
7
Cook, stirring, about 1 minute, and return meat pieces to the casserole.
8
Sprinkle flour over all and stir to coat pieces evenly.
9
Add wine, water, tomato paste, bay leaf, thyme and chili pepper and cover closely.
10
Bring to boil and simmer about 40 minutes.
11
Add pumpkin.
12
Continue cooking about 20 minutes longer.
13
Stir in rosemary and corn and bring to boil.
14
Remove bay leaf and serve.

1067

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 1/2 pounds lean lamb cut into 1 1/2-inch cubes by butcher, Salt to taste, if desired, Freshly ground pepper to taste, 3 tablespoons corn, peanut or vegetable oil, and more.

Yes, Pumpkin Stew With Lamb 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.

That's it — enjoy your meal!

Pumpkin Stew With Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions