Persian Lamb or Beef Pumpkin Stew
Dive into the rich, aromatic world of Persian cuisine with this hearty Lamb or Beef Pumpkin Stew, a perfect balance of savory and sweet flavors. Tender chunks of lamb or beef simmer alongside vibrant pumpkin, dried apricots, and warm spices like cinnamon, turmeric, and cumin, creating a symphony of comforting, autumnal notes. A touch of pomegranate molasses adds a tangy depth, while the slow-cooking process ensures irresistible tenderness and flavor infusion. Served with fluffy basmati rice or freshly baked flatbread, this dish is a cozy, crowd-pleasing meal that’s as beautiful as it is delicious. Don’t forget the sprinkle of fresh parsley or cilantro for a touch of brightness! Ideal for family dinners or impressing guests, this stew is a true celebration of Persian culinary tradition. Keywords: Persian stew, lamb stew, beef pumpkin stew, hearty autumn recipe, comfort food, slow-cooked stew.
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Recipe Information
Ingredients
- 500 grams lamb or beef (boneless, cut into 2-inch chunks)
- 500 grams pumpkin (peeled, seeded, and cut into 2-inch cubes)
- 1 large onion (finely chopped)
- 3 units garlic cloves (minced)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 3 cups chicken or beef stock
- 100 grams dried apricots (chopped)
- 2 tablespoons pomegranate molasses
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the lamb or beef chunks with salt and black pepper. Sear the meat in batches until browned on all sides, about 5-6 minutes per batch. Remove and set aside.
Add the remaining tablespoon of olive oil to the pot. Add the chopped onion and sauté until softened and golden, about 7-8 minutes.
Stir in the minced garlic, turmeric, cinnamon, and cumin. Cook for 1-2 minutes until fragrant.
Add the tomato paste and stir well to coat the onions with the paste and spices.
Return the browned meat to the pot. Pour in the chicken or beef stock, ensuring the meat is fully immersed. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let simmer for 60 minutes, stirring occasionally.
After 60 minutes, add in the pumpkin cubes, chopped dried apricots, and pomegranate molasses. Stir to combine.
Cover the pot and continue simmering for another 20-30 minutes, or until the meat is tender and the pumpkin is cooked through but not falling apart.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the stew hot, garnished with chopped parsley or cilantro. Pair with steamed basmati rice or warm flatbread.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5364 mg | 233% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 127.2 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 5013 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
