Persian Lamb Or Beef Pumpkin Stew

1. 1

   Brown the meat and add about 1 and 1/2 cups water.

2. 2

   Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion.

3. 3

   Cook covered ata simmer for about 1 and 1/2 to two hours.

4. 4

   Meat should be tender and nearly falling apart stage.

5. 5

   You may need to add water during cooking but you shouldn't end up with more than the stated amount.

6. 6

   You don't want a watery stew.

7. 7

   In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel.

8. 8

   Brown on both sides in corn oil.

9. 9

   The pumpkin should become brown in some places and somewhat flexible but not totally cooked.

10. 10

    Add to meat and cook covered an additional 20-30 minutes until tender but not falling apart.

11. 11

    A fork should go into the pumpkin easily but not break it up.

12. 12

    Add the prunes the last 5 minutes of cooking.

13. 13

    They shouldn't really cook too much but should get warm.

14. 14

    Serve over hot basmatic rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.