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Persian Lamb or Beef Pumpkin Stew


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)


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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