Monday, September 21, 2009

.Pumpkin Stew.

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This will make 6-8 servings.

1 lb cut up lamb
1 large onion, chopped
4-5 garlic cloves, minced
lamb fat or olive oil, to coat bottom of pan
1 tablespoon turmeric
1 lime, juice of
3 quarts water
2 cups tender fresh pumpkin
fresh ground pepper

1. Saute the lamb in its own fat, or if you prefer, lamb with fat removed and a little olive oil to keep it from sticking to pot.
2. Cook on low heat in covered large pot. (about 10-15 min.).
3. Stir occasionally and cook until browned.
4. Add onion, garlic and turmeric.
5. Cook until onion is tender.
6. Add water. Cook until lamb is tender. (1-1 and 1/2 hrs).
7. Add pumpkin, salt and pepper.
8. Add lime juice. (Used as a salt substitute).
9. Cook until pumpkin is tender.
10. If you insist, this could be made with beef or chicken, sauted just like the lamb, but the lamb gives it an incredible rich flavor. The turmeric takes away the lamb taste, as does the lime juice.
11. Use a small pumpkin. it will be more tender and less stringy. And of course you could substitute butternut squash for the pumpkin.
12. For a heartier stew you can add other things such as potato, corn or other vegetables.
13. If you want a richer broth you can substitute a good beef or chicken broth for all or some of the water. (No cubes please!).
14. This will cook down. So don't add the salt, pepper and lime juice until the end to better judge the amount of seasoning needed.

(Source: Family Oven)


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