Persian Pumpkin Stew

== Ingredients ==
* 1 lb stew meat (lamb or beef)
* 2 small pumpkin
* ½ cup dried prune
* 3 tablespoons tomato paste
* 1 teaspoon turmeric
* ⅛ teaspoon cinnamon
* ½ medium onion, chopped
* salt and pepper
* ¼ cup water (optional)
* 1 pinch saffron, dissolved in the water (optional)
== Directions ==
# Brown the meat and add about 1½ cups water.
# Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sautéed onion.
# Cook covered at a simmer for about 1½ to two hours.
# meat should be tender and nearly falling apart stage.
# 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 2x2 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 20-30 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 basmati rice.
Category:Persian Meat Dishes
Category:Stew Recipes
Category:Beef Recipes
Category:Prune Recipes
Category:Pumpkin Recipes
Category:Lamb Recipes
Category:Tomato paste Recipes