Butternut Squash Stew

The dish belongs to Kermanshah City.
Ingredients,
Mutton, 500 g
Butternut squash, 1 kg
Lamb bones, 2 pieces
Fried onions, 3 tbsp
Tomato paste, 1 tbsp
Oil, for frying, as required
Unripe grapes, 300 g
Verjuice, 1 cup
Salt, pepper and spices, as required
Procedure
First, cut meat in cubes and fry. Mix them with fried onions in a pot and to this add some stock
of boiled bones.
Let meat dices cook well but not crumbled. Cut squash in your desired shapes and fry in oil. Add
squash pieces to the meat.
Clean unripe grapes and remove their stems. Saute in oil and then add tomato paste, salt, pepper
and spices to the stew and bring it to a boil. Since squash is cooked swiftly, take care not to crush
them as a result of overcooking. Just one cup of bones stock does it. Give it 5 minutes till its
waterevaporates and the stew is covered in oil. You can apply poultry instead as well.