Pumpkin Lamb Stew

• 4 poblano chiles, roasted peeled, and seeded
• 1 chopped onion
• 2 teaspoons chopped fresh garlic
• 1 lb lamb stew meat
• 1 teaspoon ginger
• 4 large tomatoes
• 2 cups coconut milk
• 4 cups lamb stock
• 2 teaspoons cumin
• 1/2 teaspoon turmeric
• 2 teaspoons garam masala
• kosher salt
• 1 cup cooked white kidney beans
• 1 medium pumpkin

1. Roast, peel, and seed Poblano Chiles. Dice and set aside.
2. Heat a large saucepan and add Onion, Garlic, Chiles, and Lamb. Saute for 4-5 minutes, until onions are caramelized. Add Ginger, Tomatoes, Coconut Milk and Lamb Stock. Bring mixture to a boil and add spices and Kidney Beans.
3. Cut the top off the pumpkin and scoop out the seeds and fibrous strands. Place the shell in a shallow roasting pan and fill with soup mixture. Bake in a 350u0b0 oven for about 1 hour or until the pumpkin flesh is soft.
4. Carefully remove pumpkin from pan and place into a large casserole dish. Ladle stew into bowls, making sure to scrape the sides of the pumpkin and get pieces of the flesh with each spoonful.
5. Serve with hot rice or cous cous.
6. NOTE: Garam Masala is an Indian spice found in specialty food stores or it can be made by grinding together the following spices -.
7. 5 teaspoons Coriander Seeds 1 Tbl Cumin Seeds 1 Tbl Black Peppercorns.
8. 1 teaspoons Whole Cloves 1 teaspoons Cinnamon 1 teaspoons Green Cardamom Pods.

poblano chiles, onion, fresh garlic, lamb stew meat, ginger, tomatoes, coconut milk, lamb stock, cumin, turmeric, garam masala, kosher salt, beans, pumpkin

Taken from www.food.com/recipe/pumpkin-lamb-stew-318133 (may not work)