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)

Procedures

1. Brown the meat and add about 1½ cups water.
2. Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sautéed onion.
3. Cook covered at a simmer for about 1½ 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. You don't want a watery stew.
6. In the meantime, seed the pumpkin and slice into 2x2 inch pieces and peel.
7. Brown on both sides in corn oil.
8. The pumpkin should become brown in some places and somewhat flexible but not totally cooked.
9. Add to meat and cook covered an additional 20-30 minutes until tender but not falling apart.
10. A fork should go into the pumpkin easily but not break it up.
11. Add the prunes the last 5 minutes of cooking.
12. They shouldn't really cook too much but should get warm.
13. Serve over hot basmati rice.