Spiced Lamb & Pumpkin Goulash

Recipe from What's For Lunch, Honey?    

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

Method

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