Best Armenian Lamb Stew Recipes

Armenian Pumpkin and Lamb Stew image

Provided by Busters friend

Categories < 4 Hours

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 lbs pumpkin, roasted, peeled & cut into chunks
1/2 teaspoon coriander seed
1/2 teaspoon cardamom seed
1/2 teaspoon cinnamon, ground
1 teaspoon cumin seed
1 clove
2 tablespoons vegetable oil
2 lbs lamb, cubed, cut into 2-inch chunks
1 onion, peeled and minced
4 garlic cloves, peeled and minced
2 carrots, peeled and chopped
1 celery root, peeled and chopped
4 large red ripe tomatoes, peeled, cored and seeded
2 quarts chicken broth or 2 quarts beef broth
1 cup basmati rice, uncooked
1/2 teaspoon salt
1 teaspoon black pepper, freshly ground
1/4 cup coriander leaves, minced
3/4 cup fresh parsley leaves, minced

Steps:

Cut the pumpkin into 2 to 3 inch chunks, leaving skin on. Brush with oil & roast at 400 degrees F skin side up about 30 minutes until softened & browned. Remove from oven & set aside to cool.
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.
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.
While the stew is simmering, peel the skin from the roasted pumpkin & add to the stew in the last 1/2 hour of cooking.
Season to taste with salt and pepper.
Cook the rice according to package directions, set aside.
Divide the rice among warmed bowls. Ladle the stew over the rice. Garnish with coriander and parsley. Serve immediately.

ARMENIAN LAMB STEW image

Number Of Ingredients 12

2 lbs. lean lamb breast or shoulder, cubed with all fat and gristle removed.
1 15 oz. can crushed or stewed tomatoes
1 large yellow onion [chopped]
Potatoes, carrots and celery [cut into bite sized portions]
1 cup red wine
1 teaspoon garlic [crushed or minced]
1/4 cup green bell pepper [chopped]
1/2 teaspoon fresh basil [chopped]
1/2 teaspoon fresh mint [chopped]
1/4 cup Armenian or Italian parsley [chopped]
Salt and pepper to taste
2 tablespoons olive oil

Steps:

Brown off lamb in olive oil and add onions, bell pepper and garlic and saute until onions are translucent. Add all other ingredients EXCEPT potatoes, carrots and celery and simmer for 1 hour. Add the vegetables and simmer another 1/2 hour. * For a thicker soup add a little flour, cornstarch, or instant mashed potato flakes.