6

tablespoons oil, divided

2 1/2 pounds lean boneless lamb, cubed
2
medium onions, minced

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2

large cloves garlic, minced

2

tablespoons minced gingerroot

2

tablespoons plus 2 teaspoons curry powder

1

large tart apple, peeled, diced

2

tablespoons flour

2 1/2 cups chicken broth

2

stalks celery, diced

2

tablespoons tomato paste

2 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper
1
bay leaf

Grated zest of 1 large Lemon

1/4

cup brown sugar, divided

1/4 cup mango chutney or orange marmalade
2
5-pound pumpkins

or 1 large pumpkin (optional)

In Dutch oven, heat 2 tablespoons oil. Add lamb,

brown well, remove from pan. Add 2 tablespoons oil,

onion, garlic, ginger, curry and apple, saute 5

minutes, stirring occasionally, until onion is tender.

Stir in flour, cook 1 minute, blend in broth, loosening

browned bits from bottom of pan. Return meat to

pan. Add celery, tomato paste, salt, pepper, bay leaf

and lemon zest. Stir well. Simmer, uncovered, until

lamb is tender and gravy is reduced. Stir in half the

brown sugar and all the chutney. Meanwhile, cut tops

off pumpkins. Scrape out seeds and fibers. Rub insides

with remaining oil and brown sugar. Wrap stems with

foil. Replace tops, place pumpkins in shallow roasting

pan with 1/2 - inch boiling water. Bake at 350°F 40

minutes, until almost tender when tested with a

skewer. Spoon hot stew into pumpkins. Set tops in

place, bake 20 minutes, until pumpkin is tender. Place

pumpkins on serving platters, scoop pumpkin pulp

with stew onto plates.

Makes 8 servings.

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