Afghani Sweet Pumpkin (Kadu)

I absolutely adore pumpkin. I can’t wait to put it into everything. This dish is amazing because it’s actually built mainly around the pumpkin. The pumpkin is the star, not just an addition to the meal. I also like this particular dish because it’s quick and hearty but also carb free. This makes is a great light dinner for August and September before fall is in full swing. I got the recipe out of a really fun cookbook made for pumpkin fanatics like me: “The Pumpkin Cookbook”, but I did make a few tweaks.

INGREDIENTS makes 6-8 servings

2.5 lbs fresh pumpkin (butternut squash will do as well)

1.5 lbs ground lamb or lamb beef mix

1 tsp salt

1 Tbs garlic ginger paste 

1 Tbs ground coriander seeds

1.5 cups plain tomato sauce (should be just about 1 can)

1/4 cup sugar

1 cup plain Greek yogurt

2 cloves garlic, pressed through a garlic press

1/4 tsp salt

dried mint (garnish)

INSTRUCTIONS

• 2.5 lbs fresh pumpkin (butternut squash will do as well)

1. First you need to get the pumpkin cooked or very nearly cooked. There are several ways to do this. With pumpkin, kabocha or acorn squash you can cut the pumpkin into 1/2 inch slices, remove the seeds and fibers, and microwave for about 5 minutes, until easily pierced with a fork. For tougher pumpkin like butternut squash, I like to pop it into the oven at 450 for 30 min. I then remove the pumpkin, slice it, and remove the fibers and seeds. Either way, once the slices are cool enough the handle, peel the skin off and set aside. 

• 1.5 lbs ground lamb or lamb beef mix
• 1 tsp salt
• 1 Tbs garlic ginger paste 
• 1 Tbs ground coriander seeds
• 1.5 cups plain tomato sauce (should be just about 1 can)
• 1/4 cup sugar 

2. Brown the meat in a large nonstick skillet over medium high heat. Once the meat is cooked, about 5 min, add the salt, garlic ginger paste, and ground coriander seeds. Saute for another 2 minutes. Add the tomato sauce, and sugar, bring to a simmer cook for another 5 minutes. I also like to add a little Moroccan tajine spices here if you have them.  Add in the cooked pumpkin slices and continue cooking until they are heated through, about 5 min. Taste and adjust the seasoning as desired.

• 1 cup plain Greek yogurt
• 2 cloves garlic, pressed through a garlic press
• 1/4 tsp salt
• dried mint (garnish)

3. While the pumpkin is finishing in the sauce, make the Greek yogurt sauce by mixing together the yogurt, garlic, and salt.  

• dried mint (garnish)

4. Once finished, spoon the pumpkin and meat sauce onto a serving plate or individual plates. Sprinkle with dried mint leaves and serve along side the yogurt sauce. When eating spoon the yogurt sauce over the pumpkin and meat sauce as desired.