Lamb and Pumpkin Abgoosht with Cinnamon and Nutmeg

Lamb and Pumpkin Abgoosht with Cinnamon and Nutmeg is a hearty and flavorful Persian stew that is perfect for chilly evenings. This dish is a perfect blend of tender lamb, sweet pumpkin, and aromatic spices that will tantalize your taste buds.

To make this dish, you will need the following ingredients per serving:

- 1/2 pound lamb shoulder, cut into small pieces
- 1/2 cup pumpkin, peeled and cubed
- 1/4 cup chickpeas, cooked
- 1/4 cup white beans, cooked
- 1/4 cup onion, chopped
- 1/4 cup tomato paste
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Water

To start, heat a large pot over medium heat and add the lamb. Cook until browned on all sides, then add the onion and cook until softened. Add the pumpkin, chickpeas, and white beans, and stir to combine. Add enough water to cover the ingredients, then add the tomato paste, cinnamon, nutmeg, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the lamb is tender and the pumpkin is cooked through.
The appearance of this dish is a beautiful blend of orange and brown colors, with tender chunks of lamb and pumpkin in a thick, flavorful broth. The taste is rich and savory, with a hint of sweetness from the pumpkin and a warm, spicy kick from the cinnamon and nutmeg.
Lamb and Pumpkin Abgoosht with Cinnamon and Nutmeg is a perfect example of a comforting and satisfying stew that is perfect for any occasion. Its main ingredients are lamb, pumpkin, and spices, and it can be described as a hearty and aromatic stew. To make this dish even more delicious, serve it with a side of warm bread or rice.