Samhain 2010: Stuffed Kabocha Squash with Arabic Lamb Stew by Aidann Greenwolfe

[Dept of PMM Artists & things]

I have chosen this recipe for our main dish this year on Samhain. Though I haven't tried it yet, it sounds absolutely amazing.If you can't find lamb stew meat, beef stew meat may be substiuted. I'm pairing it with homemade Naan (an Indian flat bread)  and fresh chopped harvest vegetables with a yogurt raita  (Indian yogurt dressing). The spice blend: baharat may be purchased in some specialty spice shops. I made my own version and the recipe will follow.
I've decided to substitute the Kabocha squash for a sugar pumpkin because; 1. I couldn't find a Kabocha squash. 2. Because I love to have a beautiful orange pumpkin as the center-piece on the table for Samhain.

Stuffed Kabocha Squash with Arabic Lamb Stew

Sunset magazine, October 2010, pg 70

Total: 3 hours
Yield: Makes 6 servings

Ingredients

• 3  tablespoons  olive oil, divided
• 1  pound  lamb stew meat, cut into 1 1/2-in. chunks
• 1  teaspoon  kosher salt, divided
• 1/2  teaspoon  pepper, divided
• 3/4  pound  shallots, peeled, cut in half if large
• About 2 1/4 cups reduced-sodium chicken broth, divided
• 2  tablespoons  baharat
• 1/4  cup  white basmati rice, rinsed
• 1 1/2  cups  coarsely chopped tomatoes
• 1  kabocha squash (3 1/2 to 4 lbs.)
• 1 1/2  tablespoons  sliced chives

Preparation

1. Heat 1 tbsp. oil in a 5- to 6-qt. pan over high heat. Sprinkle lamb with 3/4 tsp. salt and 1/4 tsp. pepper, then brown in oil, stirring occasionally, 6 to 8 minutes. Transfer lamb to a bowl and reduce heat under pan to medium-high.

2. Add shallots, 1 tbsp. oil, and 1/4 cup broth to pan; stir to loosen browned bits. Cook, stirring occasionally, until shallots are browned, 7 to 10 minutes; add a splash of water if drippings start to get dark. Return meat to
pan and sprinkle with baharat. Add 2 more cups broth, stirring to loosen
browned bits. Cover, bring to a boil, then reduce heat and simmer 1 hour,
adding another 1/4 cup broth if pan starts to dry. Stir in rice and tomatoes
and return to a boil. Meanwhile, continue with recipe.

3. Preheat oven to 375°. With a short knife, carefully cut around squash stem to make a 4-in. lid. Pry out lid with a table knife. Scrape out and discard seeds from lid and squash. Brush interior of squash and inside of lid
with remaining 1 tbsp. oil, then sprinkle them with remaining 1/4 tsp. each
salt and pepper, tipping squash to coat evenly. Set squash on a rimmed baking
sheet. Prick with a fork in a couple of spots near the top.

4. Fill squash with as much stew as fits. Set lid in place and bake until squash is just tender inside when pierced, 70 minutes to 1 1/2 hours. Meanwhile, spoon remaining stew into a small loaf pan, cover with foil, and
bake 1 hour.

5. Stir chives into stew in pan and squash. Transfer squash to a platter with 2 wide spatulas (squash may split a little; this is okay). Use a big metal spoon to scoop out squash and stew into soup bowls, adding stew from pan.

Baharat: Arabic spice blend.

Great to rub over lamb or beef kebabs. Great for stews and Chili. Lentil dishes. Tomato sauces and meatballs.

*This is my  version of the spice blend. Spices can be adjusted to your taste:

Baharat

 

½ tsp allspice

1 tsp black pepper

¾  tsp cinnamon

¾ tsp coriander seed

½ tsp nutmeg

¼ tsp clove

½ tsp cardamom

½ tsp cumin

1 tsp paprika

 

**Grind all spices and blend. (pre-ground individual spices may be purchased and blended)

**The Turkish version adds in, dried and crushed, mint and savory.