Pumpkin and Lamb Stew Recipe
What a seasonal beauty! This pumpkin and lamb stew recipe can easily be made from the leftovers of your carved pumpkins so nothing will go to waste this Halloween. It’s also very simple to make, but tastes spookily delicious.
My Dad has grown me some small pumpkins this year as I wanted to get creative in the kitchen with them. He’s had a really good harvest and now we have pumpkins coming out of our ears. So hopefully over the coming weeks, I can share some of my favourite recipes with you.
If you have any good pumpkin recipes. Please feel free to leave links to them in the comments section.
300g lamb steaks
1 small pumpkin
1 tin of tomatoes
400g tin of cannellini beans
200g rice (I used a mixture of basmati and wild rice)
1 tsp oil
Dice the lamb into bite-sized pieces.
Chop the onion.
Cook both in a pan for around 5 minutes, using the oil.
Add the stock, tomatoes, diced pumpkin and rice to the sauce pan and give it a good stir.
Bring the mixture to the boil.
Simmer for around 40 minutes. Making sure the rice is cooked through.
Add the drained beans and simmer for another 5 minutes.
Serve immediately and enjoy this hearty, seasonal stew which can be created with the minimum amount of fuss.
This recipe would work easily as well in a slow cooker, so you could come home to a lovely home-cooked stew without having to wait for it. I would still brown the meat and onions off first and then add all the other ingredients. Let me know what you think if you try the slow cooked version.
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