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Pumpkin Lamb Stew



 

Quantity

Ingredient

Specific Preparation

4 each

Poblano Chiles

Roasted, peeled, and seeded

1 each

Onion

Chopped

2 tsp.

Fresh Garlic

Chopped

1 lb.

Lamb, stew meat

1“ diced

1 tsp.

Ginger, fresh

Minced

4 large

Tomatoes

Diced

2 cups

Coconut Milk

 

4 cups

Lamb Stock

 

2 tsp.

Cumin

 

˝ tsp.

Tumeric

 

2 tsp.

Garam Masala

 

To taste

Kosher Salt

 

1 cup

Cooked White Kidney Beans

 

1 each

Pumpkin, medium size

 

 

Method 

 
Roast, peel, and seed Poblano Chiles. Dice and set aside.

Heat a large saucepan and add Onion, Garlic, Chiles, and Lamb. Sauté for 4-5 minutes, until onions are caramelized. Add Ginger, Tomatoes, Coconut Milk and Lamb Stock. Bring mixture to a boil and add spices and Kidney Beans.

Cut the top off the pumpkin and scoop out the seeds and fibrous strands. Place the shell in a shallow roasting pan and fill with soup mixture. Bake in a 350° oven for about 1 hour or until the pumpkin flesh is soft.

Carefully remove pumpkin from pan and place into a large casserole dish. Ladle stew into bowls, making sure to scrape the sides of the pumpkin and get pieces of the flesh with each spoonful.

Serve with hot rice or cous cous.

NOTE: Garam Masala is an Indian spice found in specialty food stores or it can be made by grinding together the following spices –

5 tsp. Coriander Seeds 1 Tbl Cumin Seeds 1 Tbl Black Peppercorns
1 tsp. Whole Cloves 1 tsp. Cinnamon 1 tsp. Green Cardamom Pods
 


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