Kaddo Bowrani
This is a favorite of ours from Helmand, a restaurant in Kendall Square, Cambridge.
Ingredients: * 2-2.5 lbs sugar pumpkin * 2 tbsp vegetable oil * 1/2 to 1 1/2 cups sugar * 1/2 tsp ground cinnamon * 1 cup plain yogurt * 1 clove garlic, crushed * 1/2 tsp dried mint * salt & pepper to taste * 2 tbsp vegetable oil * 2 medium onions, chopped * 1 lb lean ground beef * 1 clove garlic, crushed * 1 1/4 teaspoons ground coriander seed * 1/2 teaspoon ground turmeric * 1 teaspoon ground black pepper * salt to taste (1 to 1 1/2 teaspoons) * cup tomato sauce * 1/2 cup water
Directions:
Set the oven at 350.
Cut the pumpkin into quarters. Remove seeds and strings, peel the skin with a vegetable peeler, and cut down into about 2-inch chunks.
Heat 2 tablespoons oil in a skillet I actually use a cast iron dutch oven, which saves transferring to a different pan later on. Brown the pumpkin pieces, turning frequently, until golden brown (about 5 minutes.) I brown the pumpkin pretty aggressively in this step, while taking care not to scorch it.
Transfer pumpkin to a roasting pan. (Or, if using a dutch over, just put it in the oven!) Mix sugar and cinnamon, and sprinkle over pumpkin. Cover, with foil if using a roasting pan, and bake for 30 minutes, or until tender.
The amount of sugar is flexible - the pumpkin in some versions of the dish is almost candied, which requires the full amount. I prefer it less candied, but the dish will be bland if you go much below 1/2 cup of sugar.
While the pumpkin is baking, make the yogurt sauce and the meat sauce.
Yogurt sauce: mix together yogurt with the mint & crushed garlic in a bowl; season to taste with salt & pepper.
Meat sauce: in a skillet, heat 2 tablespoons of oil and cook the onions until lightly browned. Add ground beef, garlic, coriander, turmeric, salt, and pepper. Mix well and cook until beef is browned. Add tomato sauce and water, mix thoroughly and bring to a simmer, lower heat, and cook about 20 minutes until it cooks down to a thick sauce.
To serve: spoon yogurt sauce onto dinner plates, add a portion of the cooked pumpkin, and top with meat sauce. Serves 4. I usually make a bulgur pilaf to go with.
This is so tasty, and really easy. It's one of those meals where the different steps fit together really well - knocking out the yogurt sauce and the meat sauce fits just perfectly into the time that the pumpkin takes to cook in the oven.