Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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