*  Exported from  MasterCook  *
                            Persian Pumpkin Stew
 Recipe By     : The Persian cookbook, “Food of Life”
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         stew meat -- (lamb or beef)
    2      small         pumpkin -- or 1 med-small pumpk
      1/2  cup           dried prunes
    3      tablespoons   tomato paste
    1      teaspoon      turmeric
      1/8  teaspoon      cinnamon
      1/2  medium        onion -- chopped
                         salt and pepper to taste
    1      pinch         saffron disolved in 1/4c. warm water -- optional
 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.  Cook 
 covered ata simmer for about 1 and 1/2 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 
 basmatic rice. Note on pumpkin: ---------------- Baking pumpkins are the 
 best since they are sweeter and less stringy.  I have used jack o lantern 
 pumpkins when feeling frugal and the dish was still good.  You want about 
 twice the volume of meat in peeled pumpkin slices.
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