Afghan Style Pumpkin With Yogurt Sauce Recipes

Steps:

• Put the oil in a pot or deep skillet that can later be covered on medium-high heat. When hot, add the onion and cook until browned, about 10 minutes. Add the turmeric, ginger and chili, and cook for another 2 minutes, until aromatic.
• Add pumpkin and stock; sprinkle with salt and pepper. Bring to a boil, cover and turn heat to low. Cook, stirring once or twice, until pumpkin is tender, 15 to 30 minutes. 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. Boil mixture until thick; taste and adjust seasoning.
• Heat olive oil in a skillet over medium heat. When hot, add garlic. If using ground beef, add it and sprinkle with salt and pepper. Cook, stirring occasionally, until the meat begins to brown, about 5 minutes. Add the tomatoes and coriander and reduce heat to low; simmer until the mixture thickens, 5 to 10 minutes.
• Combine the yogurt, mint, minced garlic, salt and pepper in a bowl and stir.
• Spoon the ground beef or tomato sauce over the pumpkin. Top with yogurt sauce and more fresh mint and serve.

Steps:

• Peel the pumpkin and cut into 2" to 3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in frying pan. Cover and cook 20 to 25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. Mix together the ingredients for the yogurt sauce. To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint.

Steps:

• Preheat the oven to 300°F.
• Cut the pumpkins in half through the stem end, and cut out the long stringy fibers.
• Cut each pumpkin half into 3- to 4-inch pieces.
• There should be about 8 pieces from each pumpkin.
• Using a vegetable peeler, pare the rind from the pumpkins, digging the peeler down a little to remove more than just the superficial layer of rind.
• Place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer.
• Coat both sides of the pieces, using all of the oil.
• Pour all the sugar evenly over the pieces.
• Cover the pan.
• Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes.
• Baste the pieces once with the pan juices after 2 1/2 hours of baking.
• The Yogurt Sauce: Stir together the yogurt, garlic, mint and salt.
• Cover and refrigerate until serving time.
• Just before serving, taste and add more salt if necessary.
• Yields 2 cups sauce.
• For each serving: Spoon about 2 tablespoons of the yogurt sauce onto a plate.
• Using the back of the spoon, spread the sauce a little.
• Using a slotted spoon, remove 2 pieces of the pumpkin from the pan and center them on the sauce.
• Add more sauce to taste.