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

 * 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.