Recipes - Lamb Pumpkin Tarkari

Ingredients:

• 3 cups butternut squash, cleaned out, and cut into 1-in. cubes
• 1 lb lean lamb, cut into 1-in. pieces
• 1 cup mushroom, sliced
• 1 cup red bell pepper, cut in 1-in. length
• 2 cups onions, chopped
• 3 fresh chilies, minced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 2 bay leaves
• 2 cups broth or water
• Salt and Pepper
• 6 tablespoons cooking oil for browning and stewing
• 1 teaspoon mustard seeds for garnish
• 1 tablespoon chopped cilantro for garnish

Cooking Instructions:

In a large bowl, season lamb pieces with salt and pepper. In a non-stick saut驮g pan, heat two tablespoons of oil. Transfer the seasoned lamb into the pan and brown well. Reserve the browned pieces of meat in a plate for stewing. In a non-stick sauce pan, heat three tablespoons of oil. Add bay leaves and chopped onion; saut頴ill light brown. Transfer browned lamb pieces to the sauce pan. Add chilies, garlic, ginger, cumin, curry powder and salt to the squash mixture and stir for about five minutes. Add broth; bring the lamb mixture to a boil; simmer for 30 minutes. Put butternut squash cubes, mushroom and red bell pepper; stir well. Cover and simmer for another 30 minutes until lamb and vegetables are cooked and desired consistency of the stew has been attained. For garnish, fry a teaspoon of mustard seeds with one tablespoon of oil and add to the stew. Sprinkle chopped cilantro over the stew before serving. Serve with rice and roti (flat bread).