Pumpkin & Lamb stew
Updated: Jun 6
It's the season for pumpkins and what better way to celebrate this lovely autumnal affair with a pumpkin and lamb stew.
Whenever I make this stew, it just brings that warm and toasty feeling of that time of the year where we're getting close to Christmas.
This stew definitely has that 'hug me' cozy air about it, filled with seasonal spices of cinnamon, nutmeg and the forever regal touch of saffron that most, if not all Persian dishes have.
1 onion (medium size)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp cinnamon
1 tsp brown granulated sugar
2 pinches of ground nutmeg
2 pinches of ground saffron
1/2 tbsp tomato puree
1/2 tsp turmeric
1/4 cup oil (I used vegetable oil) for frying the pumpkin
1/4 cup oil (I used vegetable oil) for frying the onion
3 cups water
Finely chop the onion and fry in a pot with 1/4 cup oil until golden brown.
Once the onions have turned golden brown, add the turmeric and stir for 30 seconds.
Add the salt, pepper, cinnamon and nutmeg and give a quick 10 second stir.
Chop your lamb into 1/2 inch cubes.
Add the lamb to the fried onions and spices.
Fry on a medium heat for 5 minutes and then add the tomato puree.
Fry for another 5 minutes
Add 2 cups of cold water to the pot and increase the heat.
Allow to boil for 10 minutes.
Reduce the heat, add the saffron and sugar and cover the top of the pot.
Leave on medium to low heat until the meat is tender, the water has reduced to half and has a thicker consistency to it.
In a separate pot add 1/4 cup of oil and the washed, skinned, cleaned and chopped (1/2 inch cubes) pumpkin. (you can make them smaller by cutting them in half again if you prefer)
Fry the pumpkin cubes until golden brown in colour.
Remove from the heat and set aside.
Once the lamb has cooked add the pumpkin and 1 cup of cold water to the pot.
Increase the heat for 10 minutes then reduce for another 5 to 10 minutes or until your stew has thickened again and the flavour of the pumpkins have infused with the lamb.
Enjoy with lovely saffron rice.