Lamb Pumpkin Stew

 

3 - 4 lbs. stewing lamb or mutton, cut into pieces
2 Tbsp. oil
4 onions, sliced
1 chili pepper, finely chopped
6 cups raw pumpkin, diced
 salt to taste pepper to taste pinch of cinnamon pinch of nutmeg
1 tsp. sugar
1 bay leaf piece of orange peel

In a large skillet or stew pot, brown the meat in the oil. Remove pieces and set aside.
Using the same pot, lightly saute onions and peppers until tender. Return the meat to the cook pot,
along with the remaining ingredients. Cover with 1 cup water and simmer until
tender - about an hour for lamb, and 2 or 3 times that for mutton. Serve with rice. serves 6 - 8

“Green with envy” means full of envy or jealousy.