Kaddo bourani
Beef
Kaddo bourani
This is the signature dish of Helmand Restaurant in Boston, costs $7.95 and it's attracted a fair bit of acclaim. It's been described as Afghan sweet and sour.
Ingredients
for the pumpkin
- 2 small butternut squash or similar, about 2.5kg in total
- 6 tbsp veg oil
- 3 tbsp sugar
for the yoghurt sauce
- 500ml yoghurt
- 2 garlic cloves, minced
- 1 tbsp fresh mint
- ½ tsp salt
for the meat sauce
- 1 large onion, finely diced
- 2 tbsp veg oil
- 500g beef mince
- 1 tin chopped tomatoes
- 2 large garlic cloves, finely chopped
- 1 heaped tsp ground coriander
- 1 tsp salt
- ¼ tsp freshly ground pepper
- 1 tsp ground turmeric
- 2 tbsp tomato paste
Method
main
-
Step 1
Preheat oven to 150°C/Gas Mark 2.
For the squash
-
Step 1
peel, deseed and chop it into large chunks. Put in a bowl and toss in the oil and sugar until evenly coated. Place the pieces in a single layer on a large baking tray, cover with foil and bake for 2½ hours. Give it a good shake a couple of times during cooking. The sugar will get absorbed into the squash which should turn a caramelised dark orange.
-
Step 2
Meanwhile,
make the yoghurt sauce
-
Step 1
. Mix all the ingredients together in a bowl.
To make the meat sauce
-
Step 1
, sauté the onion in the oil in a heavy pan. Add the meat and cook over a medium-high heat, stirring, until it is broken up into small pieces and evenly browned. Add all the other ingredients and cook, stirring, for another 5 minutes or so. Lower the heat and let simmer, covered, for about 20 minutes.