Pumpkin Stew with Lamb (Khoresh-e Kadu)
Pictured far left
- 1/4 cup olive oil
- 1 onion, diced
- 1 pound lamb shoulder, cut into 2-inch pieces
- 1 1/2 pounds pumpkin, kabocha or other winter squash, peeled and cut into large dice
- 5 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 3 tablespoons tomato paste
- 2 cups stock or water
- 3-4 tablespoons fresh lemon juice
Adapted from wsj.com
Heat oil in a large, deep lidded skillet over medium-high heat. Sauté onions, stirring often, until soft and golden, about 15 minutes. Leave stove on while you transfer onions to a bowl.
Add lamb meat to hot skillet and sear on all sides until well browned. Decrease heat to medium. Return onions to skillet, along with pumpkin, garlic, cinnamon, turmeric and tomato paste. Add 2 teaspoons salt. Cook until heated through, 2 minutes. Add stock to pan. Bring to a boil, then decrease heat to low, cover and let simmer until pumpkin and lamb are very tender, 1 hour.
Give stew a gentle stir so pumpkin pieces stay intact. Let stew continue to gently simmer until sauce has thickened, about 45 minutes. Gently stir in 3-4 tablespoons lemon juice, to taste. Season with salt.
Serve stew warm. For best results, let cool to room temperature, store in refrigerator overnight and reheat slowly over low heat the next day.
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