Persian Lamb or Beef Pumpkin Stew

Time

Prep 5 min · Cook 30 min · 35 min total

Difficulty

easy

1. 1

   Brown the meat and add about 1 and 1/2 cups water. Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion.

2. 2

   Cook covered ata simmer for about 1 and 1/2 to two hours. Meat should be tender and nearly falling apart stage.

3. 3

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

4. 4

   You don't want a watery stew. In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel.

5. 5

   Brown on both sides in corn oil. The pumpkin should become brown in some places and somewhat flexible but not totally cooked.

6. 6

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

   30 min
7. 7

   A fork should go into the pumpkin easily but not break it up. Add the prunes the last 5 minutes of cooking.

   5 min
8. 8

   They shouldn't really cook too much but should get warm. Serve over hot basmatic rice.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.