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Greek Lamb with Pumpkin | Arni me Kolokithi
(0)
110 min
Masterpiece
Knuspr-Küche
Zart geschmortes Lammfleisch trifft auf herbstlichen Hokkaido-Kürbis in einer aromatischen Tomaten-Rotwein-Sauce mit feiner Zimtnote und würzigem Feta. Ein griechischer Soulfood-Klassiker für kühle Tage!
Preparation method
Preparation
Thoroughly pat the leg of lamb dry with paper towels, trim off any coarse sinew, and cut into bite-sized cubes of about 3–4 cm. Season with 1 tsp salt and a pinch of freshly ground pepper.
Thoroughly wash the Hokkaido pumpkin, cut it in half, and remove the seeds and fibrous interior with a spoon. The skin can be left on. Cut the flesh into bite-sized wedges or 3 cm cubes.
Peel the onions and slice them into thin half-rings. Peel and finely chop the garlic cloves.
Chef's tip
A touch of cinnamon gives the tomato sauce the distinctive, authentic character of traditional Greek braised dishes. If desired, a little grated organic orange zest can also be simmered along for an even fruitier note.
Hokkaido pumpkin does not need to be peeled – the skin becomes wonderfully tender when braised and adds great autumnal color and texture.
150 min
Under an hour
