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Name: Persian Pumpkin Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1
Cuisine: American
Ingredients: 2 sm Pumpkin; or 1 med-small; 1/2 c Dried prunes; 1/8 ts Cinnamon; 3 tb Tomato paste; 1 lb Stew meat; (lamb or beef); salt and pepper to taste; 1 pn Saffron disolved in 1/4c.; 1/2 md Onion chopped; 1 ts Turmeric

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INGREDIENTS

2 sm Pumpkin; or 1 med-small
1/2 c Dried prunes
1/8 ts Cinnamon
3 tb Tomato paste
1 lb Stew meat; (lamb or beef)
salt and pepper ; to taste
1 pn Saffron disolved in 1/4c.
1/2 md Onion ; chopped
1 ts Turmeric

Servings

INSTRUCTIONS

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 shouldnt end up with more than the stated amount. You dont 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 shouldnt 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.

NOTES

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Persian Pumpkin Stew

2 sm Pumpkin; or 1 med-small
1/2 c Dried prunes
1/8 ts Cinnamon
3 tb Tomato paste
1 lb Stew meat; (lamb or beef)
 salt and pepper to taste
1 pn Saffron disolved in 1/4c.
1/2 md Onion chopped
1 ts Turmeric

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 shouldnt end up with more than the stated amount.  You dont 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 shouldnt  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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Nutrition

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Serving Size: 1 Serving (724g)
Recipe Makes: 1 Servings

Calories: 370
Calories from Fat: 12 (3%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 1325.1mg		46 %
Potassium 2289.7mg		60 %
Total Carbohydrate 92.7g		27 %
	Dietary Fiber 7.4g	30 %
	Sugars, other 85.2g
Protein 9.5g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 370

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