Armenian Pumpkin Stew
1/2 teaspoon coriander seed
2/2 teaspoon cardamom seed
3/2 teaspoon ground cinnamon 1 teaspoon cumin seed 1 clove 2
tablespoons vegetable oil 2 pounds lamb, cubed, cut into
2-inch chunk 1 large onion, peeled and minced 4 cloves
garlic, peeled and minced 2 carrots, peeled and cut into 1
celery root, peeled and cut into 4 large red ripe
tomatoes, peeled, cored and sectioned 1 acorn squash,
peeled and cut into 2 quarts chicken broth, or beef broth
1 large pumpkin, about 5 pounds, cleaned 1 cup Basmati
rice, uncooked
4/2 teaspoon salt 1 teaspoon freshly ground black pepper
5/4 cup coriander leaves, minced
6/4 cup parsley leaves, minced
Combine coriander, cardamom, cinnamon, cumin and clove in a
spice mill or coffee grinder. Grind until smooth. Set
aside. Head a Tbsp 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 1.5 to 2 hours.
Season with salt and pepper. Meanwhile, preheat the oven to
350 degrees. Place the pumpkin on a baking sheet. Brush the
outside with the remaining oil. Bake until tender, about 45
to 60 minutes. Cook the rice according to package
directions, set aside. To assemble, place the pumpkin in a
serving dish. Fill with the lamb stew. Divide the rice
among 4 warmed bowls. Ladle the stew from the pumpkin over
the rice. Garnish with coriander and parsley. Serve
immediately. Yield: 4-6 servings. NYTimes Magazine
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