Australian · intermediate
Australian Halal Lamb Shoulder Stew With Roasted Pumpkin
Tender chunks of halal lamb shoulder braised in savory herb broth, combined with sweet caramelized butternut pumpkin.
- PREP TIME
- 20 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat oven to 400°F (200°C) and toss butternut pumpkin cubes with 1 tablespoon olive oil and a pinch of salt on a sheet pan.
- 02
Roast pumpkin for 20 to 25 minutes until edges are tender and browned, then remove from oven.
- 03
Heat the remaining olive oil in a heavy pot or oven Dutch oven over medium-high heat, then sear lamb cubes for 5 to 6 minutes until browned on all sides.
- 04
Add diced onion, sliced carrots, minced garlic, and fresh rosemary to the pot, cooking for 4 minutes until onions soften.
- 05
Pour in halal beef broth, bring to a boil, then cover, reduce heat to low, and simmer for 30 minutes until lamb is tender.
- 06
Gently fold roasted pumpkin cubes into the stew, simmer uncovered for 5 minutes so flavors meld, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Two-Stage Braising
Browning meat for a simmered stew while roasting high-moisture roots separately to maintain distinct textures upon combining.
Notes from the kitchen
- Roasting pumpkin separately prevents the sweet vegetable from breaking down and becoming mushy in the stew broth.
- Trim excess fat from the lamb shoulder for a rich yet balanced pan gravy.
- Original home-cooking adaptation inspired by Australian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.