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
It is actually possible to trace the history of written cooking instructions far back into distant history, in truth as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that is, these, early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts which described recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. He also recounts how the ancient chefs made use of a wide range of herbs and spices, including many that are still in use today like bay, fennel and asafoetida. Later, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused a surge in books on cookery, many of which are kept safe in academic collections. By the advent of the 1900s, cooking books were starting to become popular mostly as a result of more people being able to read, people having more leisure time and being a little richer. The revolution that is television brought us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Armenian Pumpkin Stew recipe.
