Persian Lamb Or Beef Pumpkin Stew

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 1
• 1 lb stew meat (lamb or beef)
• 2 small pumpkin
• 1/2 cup dried prune
• 3 tablespoons tomato paste
• 1 teaspoon turmeric
• 1/8 teaspoon cinnamon
• 1/2 medium onion, chopped
• salt and pepper
• 1/4 cup water (optional)
• 1 pinch saffron, disolved in the water (optional)

Recipe

• 1 brown the meat and add about 1 and 1/2 cups water.
• 2 add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion.
• 3 cook covered ata simmer for about 1 and 1/2 to two hours.
• 4 meat should be tender and nearly falling apart stage.
• 5 you may need to add water during cooking but you shouldn't end up with more than the stated amount.
• 6 you don't want a watery stew.
• 7 in the meantime, seed the pumpkin and slice into 2x2 inch pieces and peel.
• 8 brown on both sides in corn oil.
• 9 the pumpkin should become brown in some places and somewhat flexible but not totally cooked.
• 10 add to meat and cook covered an additional 20-30 minutes until tender but not falling apart.
• 11 a fork should go into the pumpkin easily but not break it up.
• 12 add the prunes the last 5 minutes of cooking.
• 13 they shouldn't really cook too much but should get warm.
• 14 serve over hot basmatic rice.