1759. Iraqi Yellow Pumpkin Stew (v.2)

We do have a pumpkin stew on MCW, but it is tomato based. This one is a yellow stew, bring turmeric based. The flavor combination gives off tashreeb vibes, and the curry with the dried limes and sweet butternut squash meld together wonderfully for a healthy, wholesome, healthy meal.

Ingredients:

750g lamb on bone pieces

1 large onion, chopped

1 large butternut squash, cubed

3 dried limes (noomi)

1 Tbsp Madras curry powder

1 tsp white pepper

1 tsp turmeric

2 maggi cubes

Method:

Using a pressure cooker, combine the meat and chopped onion with 6 cups of water and cook until the meat is tender. Add the turmeric, pepper, curry, noomi, bouillon cubes, and pumpkin cubes and bring to a boil, reduce heat, and let simmer covered for another 30 minutes. Uncover, taste for salt and adjust as necessary.

Let boil uncovered for a few minutes if you wish slightly thicken the liquid.

Serve with rice, and fresh onion and lemon wedges on the side.

صحة و عافية