Persian Lamb or Beef Pumpkin Stew
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)
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.
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