Pumpkin Stew with Lamb

Ingredients

• 750 g lamb meat
• 2 onions
• 2 EL oil
• 4 celery stalks
• 4 Carrots
• 1 large can peeled tomatoes
• 300 g pumpkin flesh (diced)
• 0.5 TL ground ginger
• 400 g waxy potatoes
• 0.25 l milk
• Salt
• Pepper
• parsley (for garnish)

Instructions

1. 1.

   Wash and pat dry the lamb, roughly cube it, rub with salt, pepper and ginger, cover and let rest 30 minutes. Heat oil in a heavy pot. Peel and coarsely chop onions, sauté in oil. Add lamb and brown all sides. Wash celery, trim ends, cut diagonally into pieces. Wash carrots, peel, slice. Combine everything with pumpkin cubes and tomatoes, cover and simmer for 1 hour.

2. 2.

   Place the fire‑proof pot in the oven at 175 °C and cook another 30 minutes.

3. 3.

   Boil potatoes in salted water for 20 minutes, drain, peel, mash with hot milk, and serve alongside the lamb stew. Garnish with parsley.