This recipe was featured on My Halal Kitchen’s post on Traditional Eid Foods
This pumpkin stew requires no special ingredients, yet has an exotic taste, with the perfect combination of flavors and textures. The pumpkin and raisins give this stew a hint of sweetness typical of savory specialties in Eastern Libya, where aromatic spices like cloves, cinnamon, cardamom and especially shaiba leaves are used more often than hot spices and turmeric. This stew is from the town of Derna. Known as Eid Stew, it is made on feast days as a distinctive flavorsome dish suitable for special occasions yet very easy to put together. This recipe is perfect for Halloween. For dessert pumpkin and bechamel pudding is a tried and tested favourite.
Serves 4
Ingredients
4 servings of lamb, bone in, washed and drained
1/2 kilo pumpkin. peeled and cut into medium cubes
1 medium onion, finely chopped
4 tablespoons clarified butter (samn/ghee) or oil
1 cup cooked chickpeas
1 cup raisins
1 cup raisins
1 can crushed sieved tomatoes or 2 tablespoons tomato puree disolved in 2 cups water
10 cloves
5 bay leaves
5 bay leaves
3 cinnamon sticks or 2 heaped teaspoons cinnamon
1 heaped teaspoon ginger
A few shaiba leaves, known as dagad phool
in Indian cuisine (optional)
Salt to taste
1 heaped teaspoon ginger
A few shaiba leaves, known as dagad phool
in Indian cuisine (optional)Salt to taste
In a heavy base pot put ghee, onions, lamb and add ground and whole spices then cook on medium heat. Stir constantly until the onion softens and the oil/ghee is infused with the spices.
Add the sieved crushed tomato and leave on low heat for about 10 minutes, then add about 2 cups of boiling water and cook on medium heat unitl the lamb is well done (45-60 minutes).
Add the pumkin, raisins and cooked chickpeas, cover the pot and cook for a further 30 minutes. Add water when needed, but a little at a time so the sauce is concentrated.
Serve hot with warm tanoor bread to soak up the sauce.