* Exported from MasterCook *Armenian Pumpkin StewRecipe By : NYTimes Magazine 11/15/92Serving Size : 6 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/2 teaspoon coriander seed1/2 teaspoon cardamom seed1/2 teaspoon ground cinnamon1 teaspoon cumin seed1 clove2 tablespoons vegetable oil2 pounds lamb, cubed -- cut into 2-inch chun1 large onion -- peeled and minced4 cloves garlic -- peeled and minced2 carrots -- peeled and cut into1 celery root -- peeled and cut into4 large red ripe tomatoes -- peeled, cored and se1 acorn squash -- peeled and cut into2 quarts chicken broth -- or beef broth1 large pumpkin -- about 5 pounds, clea1 cup basmati rice -- uncooked1/2 teaspoon salt1 teaspoon freshly ground black pepper1/4 cup coriander leaves -- minced3/4 cup parsley leaves -- minced1. Combine coriander, cardamom, cinnamon, cumin and clove in a spice millor coffee grinder. Grind until smooth. Set aside. Head a tblsp of oilin large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle withthe spice mixture. Seer over medium heat until lightly browned, about 3-5minutes. Remove the lamb from the pan and set aside.2. Add the onion and garlic to the pan. Saute, stirring frequently,until translucent, about 5 minutes. Add the carrots, celery root,tomatoes, and acorn squash. Add the broth. Return lamb to the pan.Partly cover and gently simmer until the lamb is tender, about 1.5 to 2hours. Season with salt and pepper.3. Meanwhile, preheat the oven to 350 degrees. Place the pumpkin on abaking sheet. Brush the outside with the remaining oil. Bake untiltender, about 45 to 60 minutes. Cook the rice according to packagedirections, set aside.4. To assemble, place the pumpkin in a serving dish. Fill with the lambstew. Divide the rice among 4 warmed bowls. Ladle the stew from thepumpkin over the rice. Garnish with coriander and parsley. Serveimmediately. Yield: 4-6 servings.