Lamb and pumkin chili

Posted on December 7, 2012


Just because Thanksgiving is over doesn’t mean we can’t still use the amazing selection of winter squash available.  This recipe changes up the traditional chili for more middle eastern inspired flavors.  Not only that, but you can’t beat this presentation.  This particular recipe serves 2.

2 small pumpkins 6-8″ in diameter

1 lb ground lambpumpkin2

2 tbsp tomato paste

1 medium onion chopped

5 cloves garlic minced

1 cup water

1 cup beef or lamb stock

1/2 cup red wine

1/2 cup almonds

1 tsp cumin

2 bay leaves

1 tsp coriander

1 tsp red pepper flakes

1 tsp paprika

2 tsp chili powder

1/2 tsp cinnamon

1/2 tsp allspice

1/2 cup dried currants or golden raisins (optional)

salt and pepper to taste

1 tbsp olive oil

Prepare pumpkins by slicing off the tops and removing the seeds and stringy insides.  Save seeds for roasting if desired.  Coat insides of pumpkins with olive oil, salt and pepper.  Roast in a 375 degree oven until pumpkins begin to soften, about 30 minutes.  Meanwhile, in a medium heavy saucepan, brown lamb until cooked thoroughly.  Using a slotted spoon, remove lamb from pot and set aside.  Add onion and garlic, and cook until translucent.  Return meat to pan along with tomato paste and all spices.  Saute while stirring well to incorporate all ingredients.  Add wine and simmer until liquid is reduced by half.  Add stock and reduce heat to  low.

Remove pumpkins from oven, and let sit until cool enough to handle.  Scrape the flesh from the inside making sure to leave sides and bottom with enough flesh to be used as a bowl for the finished chili.  Add pumpkin along with 1 cup water to a blender and blend until smooth.  Add pumpkin puree, almonds and currants or raisins if using to chili.  Simmer on low until all flavors are well incorporated 30-45 minutes.  Serve chili in pumpkin shells.  Enjoy!

Posted in: Today's recipe