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
Ingredients
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 creamMethod
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.
Note:
- 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
Verdict
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.
The lovely Jeanne of Cook Sister has asked us to show our love for gourd for this session of Waiter, There's Something In My .... Jeanne, hope you will enjoy a steaming bowl of the goulash with me.
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:
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
I love that the colors of this dish match the foliage outside -- so perfectly Fall! And it looks delicious too.
ReplyDeleteI love the pics,and surely the goulash has all the fall colors.I love the colour,though I am a vegetarian.Nice post and Lovely dish.
ReplyDeletebeautiful pictures from the walk meeta, and that goulash is to die for!
ReplyDeleteI've never had lamb with pumpkin before, so I'm definitely intrigued. Looks great!
ReplyDeleteSuch a gorgeous and easy autumn dish Meeta...I love the colours.
ReplyDeleteI think I'm going to try this in the crock pot. My meals too have been more robust. It is just Mother Nature's way of preparing us for the cold winter to come.
ReplyDeleteThe photographs of the forest are absolutely breathtaking, Meeta! And, oh my! What a warm, warm treat of a goulash after a nice long walk ... simply beautiful.
ReplyDeleteI love the colors of fall, & yes, definitely would LOVE a barefoot walk in that gorgeous carpet. Thought of Bri as the mind strolled through your post...very evocative post Meeta.The goulash is very full-bodied & just perfect for this time of the year...mmmm!
ReplyDeleteThe colors in your photos are beautiful...you are lucky to live near a place like that :) The stew sounds amazing! I love stews and braises but it's always so hot here!
ReplyDeleteIt's amazing how much tastes change with the seasons isn't it? We had homemade baked beans for brunch yesterday and a spicy, hot curry in the evening - very autumnal food.
ReplyDeleteThe goulash sounds delicious. The Hokkaido squash tip is a useful one Meeta - it's hard to tell from looking at them which varieties hold their shape
Oh my the fall landscape and the stew seem made for each other! Gorgeous for the eye and the tongue!
ReplyDeleteNothing like a dad and his little boy . . .
Lovely pics of fall Meeta.
ReplyDeleteAnd the gravy looks good. I never get good gravy pics, because they are one homogenous color. You make them look gorgeous.
i love the way you write about food
ReplyDeletekeep it up
I grew up in a town with forests like this and your photos brought back such pleasant memories. You are right, the color or the goulash captures the essence or autumn so beautifully.
ReplyDeleteStunning pictures... And the goulash looks so satisfying and delicious.
ReplyDeleteA very comforting and flavorful dish! Really appetizing! What great fall pictures!
ReplyDeleteCheers,
Rosa
Beautiful pictures Meeta, and a lovely dish to match the outdoor colors. Loved the way everything held their shape & color in the goulash, yet giving it a homogeneous look.
ReplyDeleteHey Sweetie, how are you?
ReplyDeletePure pleasure and joy here as usual.
That is a perfect fall dish, beautiful colors... and anything with lamb gets my vote!
ReplyDeleteThis is the perfect fall food!
ReplyDeleteAlong with the magnificent visuals, this looks to be THE dish of the season.
ReplyDeleteThat is such a rich dish...perfect for the season :-)
ReplyDeleteOh my eyes are FULL of all that beautiful scenery now. thanks!!
ReplyDeleteTeddy
Lovely pictures, Meeta. I love how the fall colors match those of the goulash! This is one of those questions I hate to ask, but do you think I could use acorn squash in place of pumpkin? I have an acorn squash sitting on my kitchen counter, waiting for me to find inspiration... and this recipe certainly is inspiring :).
ReplyDeleteThanks everyone for your comments! Happy I could share a bit of the colors around me with you.
ReplyDeleteEeshani - Yes you can. but do not cook it for the full 15 minutes mentioned here. check after 8-10 minutes to see how cooked it is.
wow this is a nice winter dish. I love goulash :)
ReplyDeleteBeautiful colors of fall Meeta, and fabulous pictures
ReplyDeleteHi Meeta!
ReplyDeleteAbsolutely impressive photos and utterly delectable goulash -one of my favorite dish!
I'm feeling and tasting the lamb with these aromatic spices :-)
Beautiful photos, Meeta! And such a perfect comfort meal!
ReplyDeleteOh Thanks meeta for the wonderful photos. Your description made me imagine a similar picture in mind!
ReplyDeleteThanks everyone! Hope you all enjoy this warm and soothing goulash. Hugs!
ReplyDeleteWhat great Fall photos.
ReplyDeleteAnd what a wonderful way to use pumpkin, you hardly see it used savory at all.
That looks so tasty!
ReplyDeleteOh Meeta! What a feast for the eyes (and the tummy!). I really love those pictures of the Fall colours - when we were in Boston recently I just could not stop photographing the trees ;-) And as for the goulash, it would be a total pleasure to be able to share it with you :) Thanks for the invitation and thanks for a beautiful contribution to WTSIM this month.
ReplyDeleteStunning photography, Meeta, and one very delicious-looking dish!
ReplyDeleteThat dish makes my mouth water. That lamb looks like it's cooked to perfection (tender and juicy). The sweetness of the pumpkin goes great with it. The only time I had lamb and pumpkin together was in my mom's Moroccan-style Cous Cous.
ReplyDeleteThose pictures you took are absolutely gorgeous. I visited Weimar in the mid-1990s and enjoyed the surroundings back then too. Thanks for sharing.
Hanaâ