1848. Syrian Pumpkin Yogurt Stew

I could not get a pretty picture of the stew, but its character more than makes up for its lack of beauty. This Syrian pumpkin yogurt stew is such a cozy and heartwarming dish for the winter, especially for us Arabs who love yogurt-based dishes. 

The elements need to be cooked separately, so be warned of the dish clean up.

Ingredients:

1 kg lamb shanks

2 bay leaves

1 kg butternut squash

olive oil

2 onions

3 cups thick tangy yogurt

2 Tbsp cornflour

salt and pepper

rice, to serve

Method:

Boil the shanks with bay leaves until fork tender, about 2 hours.

Meanwhile, peel and deseed the butternut; cut to bit sized chunks, toss in some olive oil, and roast until lightly charred and tender in a preheated 400F oven for 30 minutes, tossing mid way.

Roughly chop the onion and boil in a cup of water until soft. Blend to a paste off heat, and add the yogurt and cornflour and salt. Add a cup or tow of the meat liquid, and whisk until smooth. Return to heat, stirring all the while, until starting to boil and thicken through the cornflour activation. Add the meat and its remaining liquid, and the roasted pumpkin. Allow to simmer gently while you cook the rice, about 20 minutes. Adjust seasoning and consistency by adding more water if necessary.

صحة و عافية