This dish is combination of meat with fruits and spices such as Persian saffron that is king of spices, cumin, cinnamon, turmeric and chilli flakes. It is just a festival of flavour and aroma with beautiful colours.
Pumpkin-Prune stew with lamb
- 200g lamb shanks, diced and cooked in advance
- 1 onion, diced
- Handful prunes
- 1 tsp cumin powder
- ½ tsp cinnamon powder
- ½ tsp turmeric
- 1 tbsp tomato paste
- 1 small pumpkin, peeled, deseeded, cooked and cut into small cubes
- 1/3 tbsp Persian Saffron (about 20 saffron threads)
- 1 tbsp lemon juice
- Sea salt and chilli flakes to taste
Heat the oil in a saucepan over a medium heat, add diced onion and saute them until soft. Then add cooked meat and stir in the sautéed onion. Let meat fry until becomes brown.
Add spices to the meat and fry for a minute until aroma released. Transfer fried ingredients from the pan to a pot. Pour in enough water. Add , tomato paste, Persian saffron and lemon juice to the pan. Stir well. Bring it to a boil, add diced pumpkin and prunes, reduce the temperature to medium and simmer for 30 minutes.
Stirring time to time. Check the seasoning and add more if needed. Serve this beautiful rice with Persian smoked rice or flat bread.
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