Persian Pumpkin Stew

Ingredients
salt and pepper
 * 1 lb stew meat (lamb or beef)
 * 2 small pumpkin
 * 1/2 cup dried prune
 * 3 tablespoons tomato paste
 * 1 teaspoon turmeric
 * 1/8 teaspoon cinnamon
 * 1/2 medium onion, chopped
 * 1/4 cup water (optional)
 * 1 pinch saffron, disolved in the water (optional)

Directions

 * 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.