Sunday is Stew day
Pumpkin stew, that is! Nothing says fall like stew in a pumpkin. A lazy, foggy Sunday is the perfect time to make stew. This is a lamb stew with sugar pie pumpkin, carrot, parsnip, potato, red & green bell pepper, and wonderful spices.
First, we browned the lamb in the cast iron dutch oven.
We removed the lamb and then sauted thin-sliced yellow onion and garlic in the same pot.
When the onions are cooked down, not quite carmelized, but very soft, the lamb is added back in along with some dry white wine, home-made chicken stock, Dave's secret spice mix, a little salt and fresh ground pepper.
Meanwhile, cut the top off the pumpkin and remove the seeds and stringy bits.
Then, rub olive oil, salt & pepper on the inside of the pumpkin before sticking in the oven for ~ 1 hour at 375.
Of course, pumpkin stew means pumpkin seeds! Separate the seeds from the pumpkin flesh and rinse them good.
I tried something different this time and mixed the seeds with fresh squeezed lime juice, brown sugar, cayenne pepper and salt. Mixed them around, spread on an oiled baking sheet and put in the oven with the roasting pumpkin for ~15 minutes, stirring 2 or 3 times. Came out pretty well.
When the lamb is practically falling apart and the pumpkin flesh is soft, we put the stew into the pumpkin, added the vegetables (potatoes, carrots, pumpkins, bell peppers), and put back into the oven for about 45 minutes.
When it's done, it looks like this:
Plate it, add a little fresh garnish - parsley & sage - and voila! I think this is our best stew ever.
First, we browned the lamb in the cast iron dutch oven.
We removed the lamb and then sauted thin-sliced yellow onion and garlic in the same pot.
When the onions are cooked down, not quite carmelized, but very soft, the lamb is added back in along with some dry white wine, home-made chicken stock, Dave's secret spice mix, a little salt and fresh ground pepper.
Meanwhile, cut the top off the pumpkin and remove the seeds and stringy bits.
Then, rub olive oil, salt & pepper on the inside of the pumpkin before sticking in the oven for ~ 1 hour at 375.
Of course, pumpkin stew means pumpkin seeds! Separate the seeds from the pumpkin flesh and rinse them good.
I tried something different this time and mixed the seeds with fresh squeezed lime juice, brown sugar, cayenne pepper and salt. Mixed them around, spread on an oiled baking sheet and put in the oven with the roasting pumpkin for ~15 minutes, stirring 2 or 3 times. Came out pretty well.
When the lamb is practically falling apart and the pumpkin flesh is soft, we put the stew into the pumpkin, added the vegetables (potatoes, carrots, pumpkins, bell peppers), and put back into the oven for about 45 minutes.
When it's done, it looks like this:
Plate it, add a little fresh garnish - parsley & sage - and voila! I think this is our best stew ever.
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