Recipe: Perfect Afghani Pumpkin and Beef (Kaddo Bourani)

Afghani Pumpkin and Beef (Kaddo Bourani). Find a baking pan large enough to hold all the pumpkin pieces in a single layer. Cover the pumpkin pieces in the oil and place them hollow side up in the pan. Pour the sugar evenly over the.

Cool, cover and refrigerate the remaining sauce for use throughout the week. You still get some lovely little crystalized sugar bits in the bottom of the pan and on the outside of the pumpkin. This kaddo bowrani is so easy to make and makes a great side dish, or serve as an appetizer/tapas-style dish. You can have Afghani Pumpkin and Beef (Kaddo Bourani) using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Afghani Pumpkin and Beef (Kaddo Bourani)

  1. You need 1 lb of grass-fed ground beef.
  2. Prepare 1 of pumpkin.
  3. You need 1 of onion, chopped.
  4. It’s 1 of jalapeno pepper, seeded and minced.
  5. You need 1 tbsp of fresh ginger root grated.
  6. You need 3 clove of garlic, minced or pressed.
  7. You need 1/8 tsp of cinnamon.
  8. Prepare 1 of 14.5 oz crushed tomatos, fire roasted.
  9. It’s 1 tsp of tumeric.
  10. You need 1/2 cup of full fat coconut milk.
  11. You need 2 tsp of lemon juice.
  12. It’s 2 tbsp of fresh mint leaves, minced.
  13. Prepare 1/8 tsp of garlic powder.

There's a lovely contrast between the gently sweet, tender pumpkin and the garlic yoghurt. It was the pumpkin curry – kaddo bourani – that caught my eye though. With its sweet cinnamon and delicious spices this is a wonderful vegan or vegetarian curry. This is the most interesting recipe for pumpkin that I have ever seen.

Afghani Pumpkin and Beef (Kaddo Bourani) step by step

  1. Combine the coconut milk, lemon juice, mind, and garlic powder. Taste and add salt and pepper to taste. Put in refrigerator to chill..
  2. Brown ground beef with minced garlic in skillet over medium-high. When no longer pink, drain the grease and season with salt, pepper, turmeric, coriander, and cinnamon. Add the crushed tomatoes, bring to a boil, then reduce heat to low and simmer uncovered until ready to eat..
  3. Cut the pumpkin into wedges, then cut the pumpkin away from the skin and cut the flesh into cubes. In a large pot, heat the oil over medium-high. Add the onion and sauté until transparent. Add the jalapeño and ginger and sauté for about a minute or until fragrant. Stir in the pumpkin cube, then deglaze the pan with a cup of water, scraping the bottom of the pot with a wooden spoon. Season with salt and pepper to taste..
  4. Mound the pumpkin cubes on a plate, top with meat sauce and drizzle with chilled coconut sauce. Garnish with sprinkle of cayenne..
  5. .

I just might have to try it! This is Kaddo Bourani (pumpkin with yogurt and beef sauce), which I first had at Kabul restaurant in Sunnyvale, CA. I can't wait to make this at home (using swerve instead of sugar of course!) From Marjorie Graham, published on Syracuse.com. Bring to a boil, cover and turn heat to low. Check periodically to make sure there is adequate liquid; if the pumpkin is done and the liquid is thin, remove lid and turn the heat to medium-high.