---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Armenian Pumpkin Stew
 Categories: Stews, Low fat
      Yield: 6 Servings
 
      1/2 ts Coriander seed
      1/2 ts Cardamom seed
      1/2 ts Ground cinnamon
        1 ts Cumin seed
        1    Clove
        2 tb Vegetable oil
        2 lb Lamb; cubed 2"
        1 lg Onions; peeled & minced
        4 cl Garlic; peeled & minced
        2    Carrots; peeled & cut
        1    Celery root; peeled & cut
        4 lg Ripe tomatoes;
             - peeled, cored, seeded
        1    Acorn squash;
             - peeled & cut
        2 qt Chicken or beef broth
        5 lb Pumpkin; cleaned
        1 c  Basmati rice; uncooked
      1/2 ts Salt
        1 ts Black pepper;
             - freshly ground
      1/4 c  Cilantro; minced
      3/4 c  Parsley; minced
  
  Combine coriander, cardamom, cinnamon, cumin, and clove in a spice
  mill or coffee grinder. Grind until smooth. Set aside.

  Heat 1 tb oil in large, heavy-bottom saucepan. Add the lamb in one
  layer. Sprinkle with the spice mixture. Sear over medium heat until
  lightly browned, about 3 to 5 minutes. Remove the lamb from the pan
  and set aside.

  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
  1-1/2 to 2 hours. Season with salt and pepper.

  Meanwhile, preheat the oven to 350°F. 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.

  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 cilantro and parsley.
  Serve immediately.

  Recipe FROM: NY Times Magazine, Nov 15, 1992
 
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