1 no ingredients
Directions
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 -- cut into
2 inch chun
1 lg onion -- peeled and minced
4 cloves garlic -- peeled and
: minced
2 carrots -- peeled and cut
: into
1 celery root -- peeled and
: cut into
4 lg red ripe tomatoes -- peeled
: cored and se
1 acorn squash -- peeled and
: cut into
2 qt chicken broth -- or beef
: broth
1 lg pumpkin -- about 5 pounds,
: clea
1 c Basmati rice -- uncooked
1/2 ts salt
1 ts freshly ground black pepper
1/4 c coriander leaves -- minced
3/4 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 1.5 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
Servings: 1 servings
Armenian Pumpkin Stew Recipe brought to you by Recipe Ideas
Categories: Pumpkin; Soup; Squash; Stew; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into distant history, in truth as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early records were just basic pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a number of documents which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. He also tells us how the Roman chefs used a wide range of herbs, including many that are still in use today such as basil, rue and parsley. Continuing our culinary historical journey, there were two interesting recipe books dating from the fourteenth century ; one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of food prepared by the cooks of the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from the holy lands, including basil and coriander. These new spices and herbs created a surge in recipe books, some of which still exist in private collections. Over the succeeding few centuries, the upper-class families of the West tried to serve up the most exotic banquets, and consequentially the best cooks and their recipe collections were highly sought after. Even so, it wasn`t until the 1800s that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording popular recipes of the day. When we get to the 20th century, cookery publications were increasing in popularity mostly due to better eduction, people having increased free time and being a little richer. The TV revolution brings us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Armenian Pumpkin Stew recipe.
