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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the meat and add about 1 and 1/2 cups water. | 2. Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion. | 3. Cook covered ata simmer for about 1 and 1/2 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. | 6. You don't want a watery stew. | 7. In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel. | 8. Brown on both sides in corn oil. | 9. The pumpkin should become brown in some places and somewhat flexible but not totally cooked. | 10. Add to meat and cook covered an additional 20-30 minutes until tender but not falling apart. | 11. A fork should go into the pumpkin easily but not break it up. | 12. Add the prunes the last 5 minutes of cooking. | 13. They shouldn't really cook too much but should get warm. | 14. Serve over hot basmatic rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stew meat	1	lb		403.4676	0.0	89.7602	2.2667
pumpkin	2			-	-	-	-
prune	1/2	cup	dried	122.85	32.525999999999996	1.0179	0.23399999999999999
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
cinnamon	1/8	teaspoon		-	-	-	-
onion	1/2		chopped	22.0	5.1370000000000005	0.605	0.055
salt pepper				403.4676	0.0	89.7602	2.2667
water	1/4	cup		0.0	0.0	0.0	0.0
saffron	1	pinch		0.1356	0.0286	0.005	0.0026

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.