Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.91 Kcal (1808 kJ) | ||
| Calories from fat | 114.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.71g | 20% | |
|---|---|---|---|
| Cholesterol | 98.28mg | 33% | |
| Sodium | 1467.49mg | 61% | |
| Potassium | 1911.48mg | 41% | |
| Total Carbs | 41.98g | 14% | |
| Sugars | 12.31g | 49% | |
| Dietary Fiber | 5.45g | 22% | |
| Protein | 35.78g | 72% | |
| Vitamin C | 72.7mg | 121% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 21.9mg | 122% | |
| Calcium | 125.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 47.62 Kcal (199 kJ) | ||
| Calories from fat | 12.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 20% | |
|---|---|---|---|
| Cholesterol | 10.84mg | 33% | |
| Sodium | 161.8mg | 61% | |
| Potassium | 210.75mg | 41% | |
| Total Carbs | 4.63g | 14% | |
| Sugars | 1.36g | 49% | |
| Dietary Fiber | 0.6g | 22% | |
| Protein | 3.94g | 72% | |
| Vitamin C | 8mg | 121% | |
| Iron | 2.4mg | 122% | |
| Calcium | 13.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Chicken Berbere
Cooking oil (duck fat, ghee, lard etc) and 11 more.. -
Butterbeans and Bacon
Thick-cut bacon slices, chopped and 11 more.. -
Spicy Chicken and Peppers
Boneless skinless chicken breasts , cut into 1-inch strips and 13 more.. -
Fresh Tomato Soup With Rice
Onion, quartered and thinly sliced, Chopped celery and 9 more.. -
Chicken Lime Soup
Diced tomatoes, undrained, Chopped onion and 9 more.. -
Butternut Vegetable Soup
Vegetable oil, Diced onion, Minced garlic and 9 more.. -
Mushrooms a La Grecque
Tomatoes , home-grown rather than supermarket variety and 14 more.. -
Nutty Gingered Carrots
Onion, chopped, Canola oil, Minced fresh gingerroot and 9 more.. -
Clam Sauce with Linguine
Chopped onion, Garlic, minced, Olive oil and 8 more.. -
Pasta Shells With Zucchini & Spinach
Jumbo pasta shells, Freshly grated parmesan cheese and 18 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
