Butternut Squash Khoresh

Khoresh # 2! This is another recipe from A Taste of Persia. I used venison in this one too, and it tasted great. This recipe is a little on the sweet side - something I am less used to in meat dishes, and it is also a bit more broth-y than other stews. The broth was delicious though.

I am posting the original recipe below, however I changed the recipe some: I used way less prunes (maybe 5 of them) and 1/2 c. of apple cider in place of sugar; I used 2 c. chicken broth in lieu of water; and I added an extra 1/2 lb of meat. I found it plenty sweet and will maybe forgo the apple cider all together next time. The prunes break down, and I found that even the handful of them (chopped up) gave a really nice hint of dried plum flavor without the extra fructose. 

Butternut Squash Khoresh
5 T ghee, butter or coconut oil
2 small onions peeled and thinly sliced
1 lb. skinless boneless chicken or meat (lamb, venison, beef) cut into thin strips
1 t salt
1/2 t freshly ground pepper
1 t cinnamon
1 1/2 c pitted prunes
2 lbs butternut squash
4 T sugar
1/4 c fresh lime juice
1/4 t saffron threads dissolved in 1 T hot water (opt)

1. In a medium pot, heat 3 T butter/ghee over medium heat. Add the onions and fry for 5 minutes, until translucent. Add the meat and stir-fry 15 minutes longer, stirring occasionally until browned. Add salt, cinnamon, prunes, pepper, and 2 1/2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
2. Meanwhile, peel the squash and cut into 2-inch cubes. In a large skillet, heat 2 T butter/ghee over medium heat. Add the squash and stir-fry for 10 minutes, until all sides are golden brown.
3. Add sugar, lime juice, saffron water, and butternut squash cubes to the meat. Cover and simmer for 40 minutes over low heat.
4. Taste the khoresh and adjust the seasoning for salt and lime juice. Serve!