Persian Pumpkin Stew

Recipe Ingredients

1 lb	454g / 16oz	Stew meat (lamb or beef)
2 lbs	908g / 32oz	Pumpkins (small)
		(or 1 medium-small pumpkin)
1/2 cup	118ml	Dried prunes - (to 3/4 cup)
2 tablespoons	30ml	Tomato paste - (to 3 tbspns)
1 teaspoon	5ml	Turmeric
1/8 teaspoon	0.6ml	Ground cinnamon
1/2 teaspoon	2.5ml	Onion - chopped (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Saffron - dissolved in
1/4 cup	59ml	Warm water - (optional)
		Hot cooked basmatic rice

Recipe Instructions

Brown the meat and add about 1 1/2 cups water. Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion. Cook covered at a simmer for about 1 1/2 to 2 hours. Meat should be tender and nearly falling apart. You may need to add water during cooking but you shouldn't end up with more than the stated amount. You don't want a watery stew.

In the meantime, seed the pumpkin and slice into 2- by 2-inch pieces and peel. Brown on both sides in corn oil. The pumpkin should become brown in some places and somewhat flexible but not totally cooked. Add to meat and cook covered an additional 20 to 30 minutes until tender but not falling apart. A fork should go into the pumpkin easily but not break it up.

Add the prunes the last 5 minutes of cooking. They shouldn't really cook too much but should get warm. Serve over hot basmatic rice.

This recipe yields ?? servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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