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There's a reason. This is what I made a few days after the chutney with the leftover pieces of pumpkin that I'd grown tired of dicing. I searched out several recipes for the dish but I liked that this one allows the pumpkin to cook by itself for a long period of time (no stirring every 5-10 minutes like the chutney) and it came out wonderfully well, very tender and flavorful. This is a dish made in three parts: (1) baked carmelized pumpkin, (2) ground beef & tomato sauce, (3) a garlic'd & minted yogurt sauce. Each part is very easy to make and the combined flavors are astonishing good together.

Kadu Bouranee, Kaddo Bourani, Kaddo Bowrani, etc.

Baked Pumpkin:
3 lbs. pumpkin, cleaned, peeled, cut into 1" to 2" pieces
1/4 cup mild-flavored oil (canola instead of olive)
1 cup demerara sugar, or raw sugar, or a mix of light brown and white sugar

Toss pumpkin chunks in oil and put in a large pan, at least 9" x 13", in no more than double layer. Sprinkle sugar over the pumpkin. Cover with lid or foil and bake at 300 degrees Fahrenheit for 4 to 5 hours. The pumpkin will reduce in size as the water bakes out, then brown and carmelize in the resulting sugar glaze, i.e., this is not too much pumpkin.

Yogurt Sauce:
2 cups plain yogurt (not fat-free)
2 crushed garlic cloves
1 teaspoon dried mint
1/2 teaspoon salt

Mix together. Refrigerate at least 1/2 hour to let flavors blend.

Tomato-Meat Sauce:
2 tablespoons mild-flavored oil
2 lbs. ground beef
1 large onion, diced
3 crushed garlic cloves
14.5 oz. can of diced tomatoes, preferably fire-roasted
6 oz. can of tomato paste
1-1/2 teaspoon ground coriander seed
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper

In a large skillet, heat the oil. Add onion and saute till golden brown. Add ground beef and garlic and cook till the meat is no longer pink, breaking it up into a loose crumble as it cooks. Drain excess fat and oil. Add the diced tomatoes with their liquid, the tomato paste, and the seasonings. This should be somewhere around the consistency of chili or "sloppy joe", so add more water if needed. Simmer for 15 to 20 minutes, covered or not.

To serve:
Spoon yogurt sauce over the bottom of the plate or bowl. Put pumpkin on top. Put a ladle of meat sauce over the pumpkin. Top with more yogurt sauce.

Main source: "PUMPKIN WITH YOGURT & MEAT SAUCES (KADDO BOURANI) A LA HELMAND RESTAURANT" from an article in the San Francisco Chronicle. The original calls for only a little over 3 hours of baking for the pumpkin, but with a lot more sugar, and there's a slightly different meat-tomato sauce.



This could be done with butternut squash instead of pumpkin, or possibly sweet potatoes. Or, maybe, a mix of the squash and sweet potato would hit about the same notes? Must try that.

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