Autumnal Lamb and Pumpkin Stew

pumpkin and lamb stew spice mix

I love the colours of autumn, and being able to have thick stews and warming robust meals with a glass of gutsy red wine. This lamb and pumpkin stew is one of my absolute favourite dinners for this time of year, it takes time to cook but it’s really really easy. Serve with some roasted vegetables, cous cous and finely chopped salad (with leaves, cucumber, red onion, parsley). I also took on board Fiona Beckett’s suggestion in her Guardian column of the Argentine Fairtrade Malbec Reserva 2009 wine from the Co-op and it went very well with this dinner (and I’m still enjoying it as I type this blog post…)

Ingredients (serves 4)

  • flesh of one butternut squash, weighing approx 900g before preparation
  • 6 cloves garlic
  • 1 tbsp tahini
  • 2 tbsp honey
  • 1 tbsp turmeric
  • 1 tbsp powdered ginger
  • 2 tsp cinnamon
  • 1/4 tsp dried chillis
  • 450g diced lamb
  • 300 ml stock
How to make it

To start, cut the butternut squash in half and scoop out the seeds. Put three cloves of garlic, in their skins, into the hollowed out sections and roast for 30 minutes. I also roast my carrots and parsnips at the same time to make use of the oven heat and give them a head start. Leave to cool before scooping out the flesh and squeezing the cloves out of their jackets. I do this in the same pan (see first photo) and then add all the spices, tahini and honey together.

In a separate pan, brown the lamb in batches. Once this is done, simply pour in the pumpkin/squash mixture, add the stock and turn down the heat and leave to simmer for 1 1/2 to 2 hours. I simmer it on the hob for the delicious smell and the extra warmth it gives to the house.
When the lamb is tender, serve the stew with some roasted vegetables (peppers and courgettes work just as well as carrots and parsnips), finely chopped salad and cous cous.

Autumnal Spicy Lamb and Pumpkin Stew

2 responses to “Autumnal Lamb and Pumpkin Stew

  1. unidoc December 6, 2010 at 10:09 pm

    I tried this at the weekend and the result was delicious. I roasted my squash halves at 200 for half an hour but they were still really hard, and I ended up giving them 90 minutes before they were soft enough to scoop out.
    After a 2 hour simmer I retrieved all the lamb pieces & then buzzed the squash mixture with a stick blender to make a really smooth garlicky sauce. Yum!

  2. Chef Fresco November 20, 2010 at 3:27 am

    Yummy fall meal! And I bet that wine was delicious – malbec is our favorite.

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