August 24, 2010

Kadu Bouranee with Quima

Afghani sweet pumpkin stew with meat sauce


1.5-2 pounds fresh pumpkin, with skin and seeds removed, cut into 1 inch cubes

1/2 large onion, finely chopped

1/4 cup cooking oil

Sweet Tomato Sauce:
1 teaspoon crushed garlic
1 cup water
1 teaspoon salt
14 cup brown sugar
4 ounces tomato sauce
2 tablespoons grated ginger root
1 teaspoon freshly ground coriander seeds
1-2 teaspoon freshly ground black pepper


Quima

1/2 of a large onion, finely chopped

1/2 lb of ground dead animal of choice

2 garlic cloves, minced
1-2 tablespoons of grated ginger root
1 lb ground beef or ground lamb
2 tsp garam masala
1/2 cup tomato sauce


Yogurt Sauce:
1/4 teaspoon crushed garlic
1/4 teaspoon salt
3/4 cup plain yogurt


Brown pumpkin pieces in oil, remove from the pan. Cook onion with coriander and salt until translucent. Add pumpkin and the rest of the sweet tomato sauce ingredients. Simmer covered for 20-30 minutes until pumpkin is tender.

In another pan, fry onion until translucent, add garlic, ginger and garam masala; cook for a couple of minutes. Add ground meat and cook on medium heat until it browns. Add tomato sauce and cook until all liquid evaporates. Pour the fat off the meat.

Serve Quima over Kady Bouranee, top with the yogurt sauce, sprinkle with cayenne pepper.