LAMB STEW ON PUMPKIN MASH

Here is a hearty, flavourful lamb stew you need to try as we are entering winter. Stew is the perfect comfort food as winter approaches.
Ingredients
For the Lamb stew
1 tbsp. olive oil
2 lb. lamb shoulder roast, cubed into 2cm pieces
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks of celery, chopped
Marina Lighthouse sea salt and pepper
Marina Garlic Braai salt
3 cloves garlic, minced
1/4 cup of tomato paste
1 tsp. ground cumin
1 tsp. smoked paprika
6 cups of beef broth
1 cup of red wine
1 tbsp. Worcestershire sauce
3 sprigs of fresh rosemary
2 bay leaves
8 baby potatoes, halved
 
For the pumpkin mash
Pumpkin
Marina Lighthouse salt and black pepper
4 tablespoon fresh cream
water as required
1/4 cup cheddar cheese
1 sprig parsley
 
Directions
1.       In a large pot over medium-high heat, heat oil. Add lamb and cook on all sides until brown, 10 minutes, working in batches if necessary. Transfer to a plate.
2.       In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with the Marina Lighthouse salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
3.       Add the lamb back to the pot then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.
4.       Bring to a boil then reduce heat to a simmer. Season with the Marina garlic braai salt. Cover and let simmer until lamb is tender, 30 minutes.
5.       Add potatoes and simmer, covered, until potatoes are tender, and the stew has thickened, 30 minutes.
6.       While the lamb is simmering, peel the skin of the pumpkin and deseed it. Cut the pumpkin into cubes and then put it in a pot on medium flame. Add water and close the lid, cook until soft.
7.       Once cooked, open the lid of the pot and drain the extra water, if any. Transfer these cooked pumpkin cubes to a bowl and mash them well using a masher until it is smooth.
8.       To the mashed pumpkin, add the grated cheddar cheese along with fresh cream, the Marina Lighthouse salt, and black pepper. Mix well using a spoon and once done, transfer it to a serving bowl.
 
 
Adapted from recipes.timesofindia.com and www.delish.com