Pumpkin Raisins Stew with Lamb
طبيخة القرعة بالزبيب
This dish is only being cooked and served mostly in the eastern side cities of Libya, it's usually made in Eid “Muslim holidays”.
Ingredients: ¼ cup vegetable oil 6 tbsp tomato paste 1 tbsp shaiba 1 tsp salt 1 tsp turmeric 1 tsp mixed spices 1 cup chickpeas, peeled and split in halves ½ cup raisins 4 pieces of lamb with bones, 200g each 500g Pumpkin (cut into cubes 3cm thick) Note: Shaiba is basically a kind of tree peels that is mainly used in the east of Libya |
Method:
In a saucepan, place oil and tomato paste, let it cook for 1 minute. Add the shaiba, stir then add salt, spice and meat and stir for about 2 minutes.
Add the chickpeas, then add about 500ml of water, bring to boil. Lower the heat to the minimum, and let it cook till the meat is tender.
Remove the meat, add the pumpkin and raisins, let the stew cook on a low heat till the pumpkin is soft and tender. Then return the meat for 3 minutes only.
In a saucepan, place oil and tomato paste, let it cook for 1 minute. Add the shaiba, stir then add salt, spice and meat and stir for about 2 minutes.
Add the chickpeas, then add about 500ml of water, bring to boil. Lower the heat to the minimum, and let it cook till the meat is tender.
Remove the meat, add the pumpkin and raisins, let the stew cook on a low heat till the pumpkin is soft and tender. Then return the meat for 3 minutes only.