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| 2 x ca. 450 g | Stewing lamb; roughly chopped |
| 4 | Cloves Garlic finely chopped |
| 2 klein | Onions; peeled and coarsely |
| | Chopped |
| | salt |
| 1 Teelöffel | cayenne pepper |
| 4 Esslöffel | vegetable oil |
| 3 Teelöffel | turmeric |
| 8 gross | Tomatoes; blanched, peeled (8 |
| | To 10) |
| | And diced |
| 1 | Red chillies; (optional) (1 to 2) |
| 1 Esslöffel | raisins |
| 1 x ca. 450 g | Pumpkin; peeled and coarsely |
| | Chopped |
| 2 x ca. 450 g | green beans halved |
| 1/2 | Lemon juice |
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Preheat the oven to 180 °C/350F. Combine the meat, garlic, onions, salt, pepper, oil, turmeric, tomatoes and chillies in a deep baking dish.
Mix well by stirring, cover and bake for about 45 minutes. Add the raisins and cook for another 15 minutes. Stir in the pumpkin, beans and lemon juice, cover again and cook for a further 1-1 1/2 hours until the meat is tender and cooked. Serve hot with couscous or saffron rice.
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