Linda Martins Lamb Stew In A Pumpkin Recipes

LAMB AND PUMPKIN STEW

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.

LAMB AND WINTER VEGETABLE STEW

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.

PUMPKIN STEW WITH LAMB

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.

BEEF AND PUMPKIN STEW

Steps:

• 1.) Heat the Butter in a large pot - saute the Onion until soft - remove the Onion and keep aside 2.) Dust the Beef cubes with the seasoned Flour - brown in the same pot as was used for the Onion 3.) Return the Onion to the pot and add the Pumpkin, Potato cubes, Tomatoes, Sugar, Stock, Wine and Thyme - bring to the boil then reduce heat and simmer 25 - 30 minutes or until the vegetables are cooked - add a little water if needed halfway through cooking

ARMENIAN PUMPKIN AND LAMB STEW

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.

PUMPKIN STEW

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
• Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
• Preheat oven to 325 degrees F (165 degrees C).
• Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
• Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

HOMEMADE PUMPKIN STEW

Steps:

• In a large heavy pot add the olive oil, chopped shallot and sliced sausages cook on medium heat, stirring often until browned, about 3 minutes.
• Add the garlic, potatoes, carrots, pumpkin, vegetable stock, oregano, hot pepper flakes or pepper if using and rosemary/thyme bag. Stir to combine.
• Cover and bring to a boil, then remove cover and continue cooking on a slow boil for approximately 15 minutes, add the mushrooms. Continue to cook until veggies are tender. Taste for salt. Serve immediately. Enjoy!

PERSIAN LAMB OR BEEF PUMPKIN STEW

Steps:

• Brown the meat and add about 1 and 1/2 cups water.
• Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion.
• Cook covered ata simmer for about 1 and 1/2 to two hours.
• Meat should be tender and nearly falling apart stage.
• You may need to add water during cooking but you shouldn't end up with more than the stated amount.
• You don't want a watery stew.
• In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel.
• Brown on both sides in corn oil.
• The pumpkin should become brown in some places and somewhat flexible but not totally cooked.
• Add to meat and cook covered an additional 20-30 minutes until tender but not falling apart.
• A fork should go into the pumpkin easily but not break it up.
• Add the prunes the last 5 minutes of cooking.
• They shouldn't really cook too much but should get warm.
• Serve over hot basmatic rice.

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.