Pumpkin Lamb Stew

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 poblano chiles, roasted peeled, and seeded
• 1 chopped onion
• 2 teaspoons chopped fresh garlic
• 1 lb lamb stew meat
• 1 teaspoon ginger
• 4 large tomatoes
• 2 cups coconut milk
• 4 cups lamb stock
• 2 teaspoons cumin
• 1/2 teaspoon turmeric
• 2 teaspoons garam masala
• kosher salt
• 1 cup cooked kidney beans
• 1 medium pumpkin

Recipe

• 1 roast, peel, and seed poblano chiles. dice and set aside.
• 2 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.
• 3 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.
• 4 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.
• 5 serve with hot rice or cous cous.
• 6 note: garam masala is an indian spice found in specialty food stores or it can be made by grinding together the following spices –.
• 7 5 teaspoons coriander seeds 1 tbl cumin seeds 1 tbl black peppercorns.
• 8 1 teaspoons whole cloves 1 teaspoons cinnamon 1 teaspoons green cardamom pods.