1382. Iraqi Pumpkin Tashreeb

The vibrancy of the pumpkin is a good indicator of how nutritious it is. Combined with a hearty beef cut in a warming stew, you've got yourself a cozy dish that is as soothing to the stomach as it is to an ailing heart.
The flavors in this stew are distinctly Iraqi tashreeb style, complete with a mild curry injection and a dept from dried limes. Serve over a bed of torn bread or rice for a filling and delicious meal.

Ingredients: serves 4

500g short ribs
1 cup chopped onion
2 tsp Madras curry powder
1 tsp turmeric
1 tsp white pepper
2 cubes bouillon
2 noomi, pierced
1 kg butternut squash, cubed



Method:

Sear the short ribs in a couple tablespoons of oil on all sides. Add the onions and saute until translucent.
Add the seasoning, spices, and noomi and stir until fragrant. Add 3-4 cups water and bring to a boil.
Lower the heat and simmer covered for about an hour.
Add the cubed butternut and simmer for an hour more until meat is almost falling apart and the butternut is soft but not falling apart.
Serve the stew over a bed or torn bread or rice.

صحة و عافية