Moroccan-Style Pumpkin (With Lentils)

Name: Moroccan-Style Pumpkin (With Lentils)
Total time: 1 h 30 min
Yield: 4 to 6 servings
Cuisine: moroccan
Ingredients: 2 tablespoons olive oil, plus a little more if necessary; 1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat; Salt and freshly ground black pepper; 1 large or 2 medium onions, roughly chopped; 6 cups 1-inch cubes pumpkin flesh; 2 teaspoons minced garlic; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 2 fresh bay leaves; 1/2 cup dry white wine; 2 cups chicken, beef or vegetable stock; 1 1/2 cups chopped ripe tomatoes with juices (canned are fine); 1 cup lentils; Chopped cilantro for garnish

By Mark Bittman

Total Time: 1 hour 30 minutes
Rating: 5(361)
Comments: Read comments

The pumpkin — or those squashes whose non-English names translate as “pumpkin” — is a staple the world over, turned into substantial dishes celebrated for their sweetness and density. So-called sugar pumpkins, which are smaller and more flavorful than anything you might carve, are the best for cooking and available even in supermarkets. But you can tackle the big boys too.

This recipe uses cubes of pumpkin flesh. Admittedly, getting at the good stuff is the tricky part. And of course you can use any orange-fleshed squash in any pumpkin recipe. But given the season, let’s assume you’re working with a pumpkin. Start just as if you were carving a jack-o’-lantern: cut a circle around the stem, then pull up on the stem and discard it. Using the cavity as a handle, peel the pumpkin with a sturdy vegetable peeler. Yes, it will take a while.

Then cut the pumpkin in half and scrape out the seeds with an ice cream scoop or heavy spoon. You can discard the seeds or roast them. (More on that in a moment.) Cut or scrape off any excess string and cut the pumpkin into approximately 1-inch cubes. (A 4-pound pumpkin will yield about 8 cups of cubes.)

Featured in: Pumpkin Kabocha No Nimono

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Ingredients

Yield:4 to 6 servings

2tablespoons olive oil, plus a little more if necessary
1pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat
Salt and freshly ground black pepper
1large or 2 medium onions, roughly chopped
6cups 1-inch cubes pumpkin flesh
2teaspoons minced garlic
1teaspoon ground turmeric
1teaspoon ground cinnamon
1teaspoon ground cumin
2fresh bay leaves
½cup dry white wine
2cups chicken, beef or vegetable stock
1½cups chopped ripe tomatoes with juices (canned are fine)
1cup lentils
Chopped cilantro for garnish

Ingredient Substitution Guide

Preparation

Step 1
In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
Step 2
If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
Step 3
Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
Step 4
Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.

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Ratings

5 out of 5

361 user ratings

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Comments

Lydia Alcock7 years ago

It's a Bittman recipe. He encourages people to play with his recipes. Maybe uselessness is in the eye of the beholder. And maybe it's not necessary to be mean about it.

Elaine7 years ago

I used butternut squash and doubled everything but the squash. Seasonings were onion, a lot of garlic, a good sized chunk of fresh ginger, a few cloves, about 10 crushed cardamon pods, two cinnamon sticks, a tsp. of cumin,
and 3 bay leaves. Sublime.

Christa7 years ago

Mark mentions in his Kitchen Matrix cookbook that you can make this recipe vegetarian by substituting more pumpkin for the lamb. He says that a 4-pound pumpkin will yield about 8 cups of cubes. He recommends cutting the pumpkin just as if you were carving a jack-o'-lantern: cut a circle around the stem, then pull up on the stem and discard it. Using the cavity as a handle, peel the pumpkin with a sturdy vegetable peeler. Then cut the pumpkin in half and scrape out the seeds.

Beth K.3 weeks ago

The disastrous outcome of my attempt at making this recipe provides a lesson that not all recipes travel well - unless you really know local ingredients and the effects of altitude. I live at 6,200 feet in the central Mexican mountains. Pumpkin & brown lentils are different species here and cooking lentils takes longer. I should have pre-cooked the lentils and maybe roasted the pumpkin separately. I didn't know. Ended up with a terrible mush. Tasted pretty bland despite extra spices.

Vincenzo10 months ago

I made this vegan by cooking tempeh in olive oil with the tiniest bit of liquid smoke. I also added hot peppers. Added some nutritional yeast at the end of cooking as well. Very very good!

n.w.1 year ago

I made this recipe to use up some homemade chicken stock. Early on, I mistook the dry vermouth bottle for the olive oil. Tossed in some of both, good recovery! I lowered the white wine portion. I made mine a bit more garlicky and peppery. I wish I could bottle the aromas and carry them with me everywhere! Served on egg noodles or basmati rice. Drizzle fine olive oil, szechuan chile oil, or fresh lime. Instant love.

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