Persian Butternut Squash Stew

Persian Butternut Squash Stew

Serves 4
 

1 butternut squash peeled and diced into 2 inch pieces
2tbsp olive oil
500g raw weight braising steak, cut into cubes
1 onion, sliced
1tsp cinnamon
Pinch of saffron
3 tbsp sweetener

Heat the oil in a large saucepan and brown the pieces of squash for 15-20 mins turning occasionally.

Meanwhile put a pinch of saffron into a cup with half a mug full of boiling water. Set this aside to infuse

Remove the squash and set aside. In the same saucepan fry the meat and onions together for 10 mins.

Add the cinnamon, saffron water and sweetener and cook for another 2 minutes.

Add the squash to the saucepan along with enough water to cover the squash.

Leave the stew on a low heat to simmer for at least 1 hour, the longer it cooks the more tender the meat becomes.

Serve with brown rice or wholewheat couscous.