Roasted Pumpkin Stew With Yogurt And Indian Spices

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James Beard


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8 cloves garlic, peeled and very thinly sliced

1 tablespoon minced ginger

1 tablespoon garam masala (see headnote, above)

1 small sugar pumpkin or butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes

1 bulb fennel, trimmed and cut into large dice

1 pound fingerling potatoes, scrubbed well

12 to 16 shallots, peeled but left whole

1 pound wild mushrooms, such as chanterelles or black trumpets, cleaned and trimmed

Coarse salt and freshly ground black pepper

1/3 cup peanut oil

2 cups dry red wine

2 tablespoons balsamic vinegar

2 tablespoons honey

2 cups rich veal demi-glace

1 cup plain whole-milk yogurt

Salt and freshly ground black pepper

1 bunch fresh mint, stems removed, minced

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