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.
Pumpkin and Lamb Stew Recipe
If you have any good pumpkin recipes. Please feel free to leave links to them in the comments section.
Serves 4
Ingredients
2 onions
300g lamb steaks
1 small pumpkin
1 tin of tomatoes
400ml stock
400g tin of cannellini beans
200g rice (I used a mixture of basmati and wild rice)
1 tsp oil
Method
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 saucepan 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.
Read more posts in the Food & Drink Category
Oooh yes you should Stevie. It’s so nice, especially the one’s my Dad has grown. I can’t speak for the big supermarket ones, as I haven’t cooked any this year, but our little home-grown ones were delicious.
Wow! I would say your dad had huge success with the pumpkins! Look how huge those leaves are? Amazing!
This stew sounds really delish. The lamb would be perfect with the pumpkin. And talk about a meal packed with nutrition! I can’t even imagine how good the house would smell after cooking for the day in the slow cooker! YUM!
He did indeed, maybe too much success! We’re still eating pumpkins 3 months later. But I can’t say I’m bored of them yet. I’ve also got a delicious risotto recipe coming soon.
This looks lovely – and a perfect way to use up all the pumpkin from the carvings!
Thanks for linking up to #AnythingGoes 🙂
Debbie
I like lamb but rarely eat it and I think I’ve only had pumpkin in soups before so I should try this really. Thanks for linking to #PickNMix
Eilidh x
Mmmm…well how apt…on Pumpkin Day, and with about 20 pumpkins to carve tomorrow!
And I LURVE lamb.
#BloggerClubUK
I hope some of your pumpkins made it into a stew. Oh and your fingers are okay after all that carving!
Holy mother o f GOD! I am obsessed with both lamb and pumpkinn. Never ever thought to put them together. This gem of a recipe mkes my so happy- eso cause I am hosting a fall get together on Friday!!!
#anythinggoes
Ha ha Kristin. Sounds like the perfect recipe for you then. How did it go? Did your guests like it?
This sounds so wonderfully delicious – the perfect dinner for a cold night. I’ll definitely have to try it. Thanks for sharing this great recipe!
#AnythingGoes
Hope you enjoy it Kellie. We’ve had it a few times with our mountain of pumpkins. It’s really delicious.
I’m going to try this in my slow cooker. I’ve been looking for a simple casserole recipe and was just saying yesterday how much I fancied some lamb, so this is perfect! Thank you for sharing. Alison x #AnythingGoes
Ooh, yes the lamb would be lovely in the slow cooker Alison, I wouldn’t cook the pumpkin for the same amount of time as it tends to go very smushy if you overcook it. I’d love to know what you think.