Armenian Pumpkin Stew
Source: NYTimes Magazine 11/15/92

1/2 tsp coriander seed
1/2 tsp cardamom seed
1/2 tsp ground cinnamon
1 tsp cumin seed
1 clove
2 TB vegetable oil
2 lb lamb, cubed, cut into 2 inch chunks
1 lg onion, peeled and minced
4 cloves garlic, peeled and minced
2 carrots, peeled and cut
1 celery root peeled and cut
4 lg red ripe tomatoes, peeled, cored and seeded
1 acorn squash, peeled and cut
2 qt chicken broth or beef broth
1 lg pumpkin about 5 pounds, cleaned
1 c Basmati rice uncooked
1/2 tsp salt
1 tsp freshly ground black pepper
1/4 c coriander leaves minced
3/4 c parsley leaves minced

Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside. Heat a tb of oil in large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with the spice mixture. Seer over medium heat until lightly browned, about 3-5 minutes. Remove the lamb from the pan and set aside. Add the onion and garlic to the pan. Saute, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes, and acorn squash. Add the broth. Return lamb to the pan. Partly cover and gently simmer until the lamb is tender, about 1.5 to 2 hours. Season with salt and pepper. Meanwhile, preheat the oven to 350 degrees. Place the pumpkin on a baking sheet. Brush the outside with the remaining oil. Bake until tender, about 45 to 60 minutes. Cook the rice according to package directions, set aside. To assemble, place the pumpkin in a serving dish. Fill with the lamb stew. Divide the rice among 4 warmed bowls. Ladle the stew from the pumpkin over the rice. Garnish with coriander and parsley. Serve immediately. Yield: 4-6 servings.