← All recipes
🍲 Hearty Lamb and Pumpkin Stew with Noodle Rice
447 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- 400 g Lamb meat (e.g. from the shoulder)
- 2 Onions
- 2 Garlic cloves
- 2 tbsp Olive oil
- 15 g Tomato paste (1 tbsp)
- 150 ml Red grape juice
- 400 g Passata (strained tomatoes)
- 750 ml Meat broth
- 1 Cinnamon stick
- Salt
- Pepper
- 500 g Pumpkin flesh (e.g. Butternut squash)
- 100 g Cherry tomatoes
- 150 g Noodle rice (Kritharaki pasta) or other small pasta
- 2 Sprigs Chervil
Instructions
- 1. Rinse the lamb meat under cold water.
- 2. Pat the meat dry with kitchen paper.
- 3. Cut the lamb meat into small cubes.
- 4. Peel the onions and the garlic.
- 5. Cut the onions into fine cubes.
- 6. Mince the garlic very finely.
- 7. Heat the oil in a large casserole pot.
- 8. Sear the lamb meat over high heat for 5 to 7 minutes.
- 9. Add the diced onions and minced garlic to the meat.
- 10. Fry the vegetables together with the meat for 4 minutes.
- 11. Stir in the tomato paste.
- 12. Continue frying the tomato paste for 2 minutes until it caramelizes.
- 13. Deglaze the meat with grape juice.
- 14. Add the puréed tomatoes to the pot.
- 15. Pour in the broth.
- 16. Add the cinnamon to the stew.
- 17. Season the dish with salt and pepper.
- 18. Let the stew simmer on low heat for 1 hour.
- 19. Stir the stew occasionally.
- 20. Cut the pumpkin flesh into cubes.
- 21. Add the pumpkin cubes to the pot after about 1 hour.
- 22. Let the pumpkin cook in the stew for 15 minutes.
- 23. Wash the cherry tomatoes thoroughly.
- 24. Remove the stems from the cherry tomatoes.
- 25. Add the cherry tomatoes and the noodle rice to the stew after 15 minutes.
- 26. Continue cooking everything for another 10 to 15 minutes.
- 27. Wash the chervil under cold water.
- 28. Shake the chervil dry.
- 29. Finally, adjust the seasoning of the stew with salt and pepper.
- 30. Serve the stew garnished with fresh chervil.
Nutrition per serving
- kcal: 447
- Protein: 33 g · Fett/Fat: 10 g · Carbs: 55 g