Pumpkin Lamb stew ( eid Stew )

i grew up having this dish every Eid, i had it made by my Grandmother then my Aunt, its connected to Eid for me, like it will not taste the same if we make it in any regular day.

this is a traditional dish that is special for the east side cities, i personally think it has been influenced by Andalusian coz of the raisins use with chickpeas and lamb, its something close to the Moroccan which is also influenced by the same area.

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)

Method:
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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.

Note:

Shaiba is basically a kind of tree peels that is mainly used in the east of Libya