Yield: 1 Servings
|4||cloves garlic -- peeled and|
|2||carrots -- peeled and cut|
|1||celery root -- peeled and|
|1||acorn squash -- peeled and|
½ ts coriander seed
½ ts cardamom seed
½ ts ground cinnamon
1 ts cumin seed
2 TB vegetable oil
2 lb lamb, cubed -- cut into
1 lg onion -- peeled and minced : minced
: cut into
4 lg red ripe tomatoes -- peeled : cored and se
: cut into
2 qt chicken broth -- or beef
1 lg pumpkin -- about 5 pounds, : clea
1 c Basmati rice -- uncooked
½ ts salt
1 ts freshly ground black pepper ¼ c coriander leaves -- minced ¾ c parsley leaves -- minced 1. Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside. Head a tblsp 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. 2. 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 1½ to 2 hours. Season with salt and pepper. 3. 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. 4. 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.
Recipe By : NYTimes Magazine 11/15/92