11 December 2004
(Based on, but changed from, Helmand's kaddo recipe, as published in the New York Times, 28 October 1998.)
Take three medium-to-small pumpkins. Slice vertically each into sixths, and put in a greased glass or non-stick baking dish. Coat each slice of pumpkin in canola or peanut oil, and sprinkle with brown sugar. Put in a 350F oven and bake for a long, long time. Like three or four hours.
After about three hours, make your meat sauce. Brown three or four chopped onions in oil-of-your-choice with two or three finely chopped cloves of garlic for about twenty minutes. Take a pound of ground lamb or goat and brown it with the onions. Add a large chopped tomato, and a small tin of tomato paste. Throw in a few tablespoons of your prefered combination of garam masala, ground coriander, black pepper, tumeric, salt and curry powder, depending on what you've got to hand.
Finally, take about two cups of whole fat organic yogurt, and mix with two thinly minced garlic cloves, and a big handful of chopped mint and a little salt, to make a raita-like sauce.
To serve, put two or three slices of baked pumpkin on a plate, and put two serving spoonsful of meat sauce on top with a few tablespoons of yogurt sauce.
The same baked pumpkin also works well for dessert: add a little maple syrup or brown sugar, and serve with ice cream.