Today I am am giving you a more visual post. Not many words but rather an Autumn feast for the eyes.
But you all know me, there is almost always food around here! This time is not going to be any different.
Isn't it funny how our bodies adapt to the weather and seasons we are currently in? I was just browsing through a few posts I had written early this summer and there were so many lighter recipes like this couscous salad or that black sesame sea bream with the corn-coriander salad. Then of course there were all those gorgeous fresh berry flavored desserts like that delicious strawberry panna cotta and the lemon buttermilk mousse with berries.
That all seems so far away now. Doesn't it feel like it was eons ago? Right now my body is craving full bodied and robust meals. Stews, roasts and soups are currently the main hits in the kitchen. Even my desserts are richer, perfumed with spices and featuring pumpkins, apples or pears.
The recipe I am sharing with you fits so perfectly into the Autumn chill. Lamb scented with allspice and cloves and spiced with chili giving the goulash a delectable flavor. Hokkaido pumpkin and carrots add a gentle sweetness rounding off the entire dish wonderfully.
However, before I get to the recipe hope you will take a second for a silent prayer for Briana.
Here are a few pictures of our recent walk through the Thüringian forest. Doesn't this make you want to take off your shoes and walk barefooted through the rust and gold colored leaves?
If the spiced chocolate and orange bread is a great nibble on such a walk then take it from me, this goulash is the perfect finale.
Spiced Lamb & Pumpkin Goulash
Printable version of recipe here.
500g boned shoulder lamb, cut into bite-sized portions
2 onions, finely chopped
2 carrots, cubed
600g Hokkaido pumpkin, cubed
1 bay leaf
2 whole cloves
2 whole allspice
1 small red chili, finely chopped
400g canned tomatoes
200g vegetable stock
Salt and pepper
2 tablespoons canola oil
75 ml heavy cream
Pre-heat oven to 170 degrees C.
In a large casserole heat the oil on high heat. Add the cubed lamb and allow to brown evenly on all sides. Reduce heat, then add the carrots and onions, scraping the bottom of the casserole to release any browned bits.
Add all the spices, chili, salt and pepper to taste, then pour in the tomatoes and stock. Scrape the bottom of the pan to deglaze it.
Cover the casserole and place in the oven and allow to cook for 30-40 minutes.
Throw in the pumpkin cubes and cook for a further 15 minutes or until the pumpkin has softened. make sure it does not get too mushy.
Check seasoning and if required sprinkle with salt and pepper. Finally pour in the cream and place back in the oven for 3-4 minutes to heat through.
Serve with fresh tagliatelle pasta or crusty bread.
- The Hokkaido pumpkin is fairy easy to prepare as it does not require peeling.
- I prefer using the Hokkaido pumpkin as it holds up it's shape in the goulash, without getting mushy.
- If you cannot find a Hokkaido pumpkin then use any other winter squash variety, however, you might want to reduce it's cooking time in the goulash
A very fitting meal for hungry mouths after a long walk in the forest. I love the color of the goulash, the orange and rusts fitting perfectly into the Autumnscape outside. The lamb, infused with the aromatic spices, was succulent and the gravy was thick and rich. Perfect for dunking chunks of rustic bread.
More pumpkin dishes from WFLH:
|Pumpkin Risotto with Shrimps|
|Pumpkin Polenta Gratin with Manchego|
|Roasted Pumpkin and Mushroom Salad|
From around the blogs:
- Roasted Butternut Squash and Caramelized Onion Pizza with Gorgonzola and Crispy Fried Sage - Closet Cooking
- Spiced Pumpkin Pancakes - Baking the Books
- Courgette & thyme croustades with parmesan cream - The Passionate Cook
Daily Tiffin Reading Tip:
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