This lovely pumpkin stew is taking a bit of time, actually more the waiting takes time, but it is definitely worth the wait. By now it is a family recipe, because my dad introduced this years ago and now the kids are cooking it too!
The original recipe is with lamb, but if you are not that much into lamb meat, other more fatty meats are a good alternative, for example "speklap" (kind of bacon...) or chicken thighs. Don't use lean meat such as beef or chicken breast, it will become too dry and we want this to be nice and juicy.
As spice,"kerriepoeder", a Dutch variety of curry powder is an important ingredient in this stew, it works really great with the lamb and sweetness of the pumpkin. This kerriepoeder is inspired by the Indonesian cuisine and especially during the 1970's it became very popular! In those days people would add kerriepoeder to almost anything; there was kerriesoup, kerriesauces to accompany vegetables like cauliflower, or still very famous and popular for Dutch lunch is "broodje kip kerrie", sandwich with chicken and kerriesauce.
If you are interested to find out even more about Dutch kerrie, you can watch this small documentary: Keuringsdienst van Waarde - Kerrie
Ingredients (for 2-3 portions)
- 400 gr pumpkin
- 200 gr lamb shoulder
- 2 onions
- 4 potatoes
- garlic
- ginger
- turmeric
- good teaspoon (or 2) of Dutch kerriepoeder
- salt & pepper
- butter
- 1/2 vegetable stock cube
- 1 cup of (hot) water
- casserole
How to
- prep the veggies, clean and cut into pieces. I am a bit lazy so I buy pre-cut pumpkin and I cut the potatoes a bit bigger, so they don't become mash. 😉
- wash, dry and cut the lamb shoulder into even pieces and rub them with some salt and pepper
- clean and cut the ginger and turmeric in very small cubes
- butter in the casserole and melt till light brown
- add the lamb and bake till nicely brow, but still juicy (about 30 minutes)
- add onion, garlic and potatoes and cook it slowly, so the potatoes don't overcook
- add the pumpkin, ginger, turmeric and kerrie poeder, bake along so the flavours mingle well together (about 10-15 minutes)
- add the vegetable stock cube and water and let it simmer for about another 30 minutes.
From experience I can say that it is important to add the different ingredients in this order and step by step, take your time, because otherwise you'll end up with, also very tasty, pumpkin soup instead...
Bon appetite!😋
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