Lamb and Pumpkin Stew

[Hazel at the Hill]

This was delicious.

Lamb and Pumpkin Stew - from '1001 recipes for pan or wok'

1 leek
1 clove garlic
10oz pumpkin (or squash)
12oz lamb fillet
2 tbsp oil
3 tbsp plain flour
1 tsp allspice (actually, I used mixed spice - near enough!)
3/4 pt lamb stock
can cannellini beans
s&p
chopped parsley

1. Wash and slice the leek. Peel and crush garlic. Peel, deseed and dice pumpkin. Trim fat from lamb & dice.
2. Heat the oil and add lamb, leek, garlic. Stir fry for 3-4 mins or until the lamb is sealed and golden. Add pumpkin & cook for a further minute.
3. Sprinkle flour into pan and cook for 1 minute stirring. Add allspice and stir in stock. Cover with a lid & cook over a low heat for 40 mins.
4. Drain the beans and add to pan. Season. Stir in parsley, cover and cook for 10 mins, or until the lamb is cooked and pumpkin is tender. Serve at once, garnish with parsley.

[scarey55]

Sounds pretty good Hazel. I have been wondering what to do with all my pumpkins after all, there's only so much soup the Scarey's can eat

[Hazel at the Hill]

The spice does add a certain 'something' - makes is taste - dunno - moroccan?

The pumpkin seems to fade into the background with the beans. If you were that way inclined, you could add dates and/or apricot, I would think. See what the Boot says.

It's also good to find a recipe where all the fresh ingredients are in season together!

[Dobby]

mmmm sounds nice we still have 17 pumpkings some are small but still and we have had lots of pumpkin pie
think I'll soak some beans for tomora

[TPeers]

If you are going to slow cook next time try with neck/scrap end - cheaper and takes slow cooking well.

[Flummery]

The spice does add a certain 'something' - makes is taste - dunno - moroccan?

Try your slow cooked lamb with harissa paste and apricots Hazel. REALLY Moroccan in flavour.

[Flummery]

Sounds pretty good Hazel. I have been wondering what to do with all my pumpkins after all, there's only so much soup the Scarey's can eat

It makes a good veggie curry Scarey. Chopped onions, some garlic (of course!) fried with your chunks of pumpkin/squash. Add a slack handful of red lentils, stock, some chopped coriander leaf (you can use Bart's spices ready done - I always keep a little jar in the fridge) a dollop (note the precision here!) of creamed coconut. Simmer till done. If possible, leave for several hours to 'mull itself over' before using.

[scarey55]

Oooh Thanks Flum, I'll deffo be giving that one a try ......
but not 'till Scared is over his sickness "thing" eh?

[Flummery]

Sick of pumpkin is he? Give him our best wishes.

[Flummery]

Ooops, forgot to add - a nice big dollop of chutney - any type, preferably home-made - bung it in the pumpkin curry at the gently cooking stage.

[Hazel at the Hill]

Ooops, forgot to add - a nice big dollop of chutney - any type, preferably home-made...

Even though you are a complete chutney head, Flum , I will be sure to try this as it sounds very good indeed!

[Flummery]

Well, I'll add that to my list of pet-names! I'm often called a scone-head - Lancashire term for a dip-stick really.

[Seahorse]

Sounds gorgeous! Is '1001...' a book Hazel? I can't find it on Amazon and I'm in a bit of a recipe book buying phase at the mo!

Claire

[kirsty b]

Its a box full of recipe cards. I started collecting it a few years ago, you would get sent through a new bunch of cards each month. There are some really good recipes in there.

[Hazel at the Hill]

Its a box full of recipe cards. I started collecting it a few years ago, you would get sent through a new bunch of cards each month. There are some really good recipes in there.

Spot on, Kirsty - I've got the whole lot. You get a sort of grim determination to complete the collection even tho' it turned out to be the most expensive recipe 'book' I have!

Tell you wot, it's got some really good recipes in, and they are all of the one pot variety (technically less washing up, but rarely works out like that in MY kitchen!) and most of them can either split into freezable portions for reheating in the week.