Combine coriander, cardamom, cinnamon, cumin, and clove in a spice
mill or coffee grinder. Grind until smooth. Set aside.
Heat 1 tb oil in large, heavy-bottom saucepan. Add the lamb in one
layer. Sprinkle with the spice mixture. Sear over medium heat until
lightly browned, about 3 to 5 minutes. Remove the lamb from the pan
and set aside.
Add the onion and garlic to the pan. Saute, stirring frequently,
until translucent, about 5 minutes. Add the carrots, celery root,
tomatoes, and acorn squash. Add the broth. Return lamb to the pan.
Partly cover and gently simmer until the lamb is tender, about
1-1/2 to 2 hours. Season with salt and pepper.
Meanwhile, preheat the oven to 350°F. Place the pumpkin on a baking
sheet. Brush the outside with the remaining oil. Bake until tender,
about 45 to 60 minutes. Cook the rice according to package
directions, set aside.
To assemble, place the pumpkin in a serving dish. Fill with the
lamb stew. Divide the rice among 4 warmed bowls. Ladle the stew
from the pumpkin over the rice. Garnish with cilantro and parsley.
Serve immediately.
