Heat 1 tablespoon oil in pan over medium high heat. Add pumpkin and cook until golden brown, about 5 minutes.
Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and cook over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and cook until brown, about 5 minutes. Add water, salt and pepper; bring to the boil and then lower the heat. Simmer until beef is slightly tender, about 30 minutes.
Stir pumpkin, prunes, vinegar, sugar, salt and cinnamon into stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.