Armenian Pumpkin Stew
Published November 14, 1992
- Total Time
- 3 hours 15 minutes
- Rating
- Comments
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Ingredients
½ teaspoon coriander seeds
½ teaspoon cardamom seeds
½ teaspoon ground cinnamon
1 teaspoon cumin seeds
1 clove
2 tablespoons vegetable oil
2 pounds lamb stew meat, cut into 2-inch chunks
1 large onion, peeled and minced
4 cloves garlic, peeled and minced
2 carrots, peeled and cut into 1-inch dice
1 celery root, peeled and cut into 1-inch dice
4 large, ripe tomatoes, peeled, cored and seeded
1 acorn squash, peeled and cut into 1-inch dice
2 quarts chicken or beef broth, homemade or low-sodium canned
1 large pumpkin, about 5 pounds, cleaned
½ teaspoon salt
1 teaspoon freshly ground pepper
1 cup uncooked Basmati rice
¼ cup minced coriander leaves
¾ cup minced parsley leaves
Preparation
- Step 1
Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside. Heat a tablespoon of oil in a large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with the spice mixture. Sear over medium heat until golden brown, about 3 to 5 minutes. Remove lamb from pan and set aside.
- Step 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 pan. Partly cover and gently simmer until the lamb is tender, about 1 ½ to 2 hours. Season with the salt and pepper.
- Step 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.
- Step 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.
Private Notes
Comments
First, ghapama is traditionally not made with meat, it's a sweet dish. Second, Armenia is not in Eastern Europe, Armenians are from West Asia. If this is your take on ghapama that's one thing, but don't appropriate our food and then disrespect its heritage.
In response to Mooradian, no one said this was ghapama. It’s a stew. Second, there is also the Western Armenian cuisine, which is different from the Eastern cuisine. Just because you are unfamiliar with this dish, doesn’t mean it isn’t Armenian.
They do sometimes make ghapama with meat; I have seen it in restaurants in Armenia. There is also a type of tolma/dolma made with melons from the Van region. However, I am not aware of any Armenian recipe that uses this many spices in this combination. The way it is prepared and served is also unusual. I conclude that the recipe is the author’s take on one or more Armenian recipes. It sounds like it could be quite good, but it is not a traditional Armenian recipe.
In response to Mooradian, no one said this was ghapama. It’s a stew. Second, there is also the Western Armenian cuisine, which is different from the Eastern cuisine. Just because you are unfamiliar with this dish, doesn’t mean it isn’t Armenian.
The pumpkin I used was 12 lbs, and it still couldn't hold all of the stew. The prep work (before even step 1) took over an hour. That said, it was straight-forward, delicious, and not stressful. Just give yourself enough time!