Kaddo Borawni

January 29, 2008 at 8:44 pm · Filed under Vegetable, Beef and Lamb, Dressings and Sauces

Read my review of this recipe.

Ingredients:

Pumpkin:

  • One 2 to 2.5 pound sugar pumpkin
  • 2 tablespoons vegetable oil
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon

Yogurt sauce:

  • 1 cup plain yogurt
  • 1 clove garlic, crushed
  • 1/2 teaspoon dried mint
  • pinch salt

Meat Sauce:

  • 1 tablespoon vegetable oil
  • 1 large onion, finely diced
  • 1/2 pound lean ground beef
  • 8 ounces tomato sauce
  • 2 large garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon ground turmeric or yellow curry powder
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • Water, to desired consistency

Directions:

Preheat oven to 350.

Pumpkin: Cut the ends of the pumpkin to create a flat surface, and peel with a U-shaped peeler. Cut into wedges, quarters or sixths depending on the size of the pumpkin. Remove seeds and strings.
Heat 2 tablespoons oil in a Dutch oven. Brown the pumpkin pieces, turning every few minutes until golden brown on all sides. Do not scorch it. Mix sugar and cinnamon, and sprinkle over pumpkin. Bake for 30 minutes, or until tender, basting with the juices half-way through.

Yogurt Sauce: Mix together ingredients until smooth and season to taste with salt. Allow flavors to meld for at least an hour.

Meat Sauce: Heat the oil in a heavy, medium-sized saucepan until it ripples. Add the onions and sauté over medium heat, stirring frequently, until they just start to brown.. Add the beef, stirring to break it up into tiny pieces, until the meat is no longer pink, about 5 minutes. Stir in the tomato, garlic, coriander, salt, pepper and turmeric. Cook for 5 minutes. Blend in the tomato paste. Add the wine and water and bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes.

To serve, place the pumpkin wedges on a serving plate, ladle the meat sauce over all, and drizzle with the yogurt sauce.

Serves 2 to 6 people.

Nutrition:

Substitutions:

I used a carnival squash in place of the sugar pumpkin. I’m not sure if I would recommend it because of the difficulties I had, but I know other people have used butternut squash and acorn squash, although they aren’t quite as hardy at the sugar pumpkin.

Recipe adapted from Curiously Ravenous and pickyfingers.

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