Lamb Pumpkin Stew with Noodle Rice

Ingredients

• 400 g lamb meat (e.g., shoulder)
• 2 onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 15 g tomato paste (1 tbsp)
• 150 ml red grape juice
• 400 g passata tomatoes
• 750 ml beef broth
• 1 cinnamon stick
• Salt
• Pepper
• 500 g pumpkin flesh (e.g., butternut squash)
• 100 g cherry tomatoes
• 150 g noodle rice (Kritharaki noodles) or other small pasta
• 2 Stalks Chervil

Instructions

1. 1.

   Trim and pat dry the lamb, then cut into cubes. Peel onions and garlic; dice onions and finely chop garlic.

2. 2.

   Heat oil in a Dutch oven. Sear the lamb over high heat for 5–7 minutes. Add onions and garlic, cooking for 4 more minutes. Stir in tomato paste and cook for 2 minutes until caramelized.

3. 3.

   Deglaze with grape juice. Add passata, broth, and cinnamon; season with salt and pepper. Simmer gently for about an hour, stirring occasionally.

4. 4.

   Dice the pumpkin flesh. After roughly an hour, add it to the pot and simmer for 15 minutes. Meanwhile, rinse cherry tomatoes. After the pumpkin has cooked, add the noodle rice and continue cooking for another 10–15 minutes.

5. 5.

   Wash and dry the chervil. Taste the stew, adjust seasoning if needed, then serve garnished with fresh chervil.