Kaddo Bourani

An Afghan dish of spiced minced meat over pumpkin.

I use this as an opportunity to make a cheap and tasty meal, an alternative to curry and a means of enjoying some squash rather than pumpkin.

Let's go Afghan ...

Make up a meat curry using minced lamb or beef, further breaking down in a frying pan with a flat wooden paddle until a really fine texture akin to ground beef is present. There is no need to add any fat since the meat itself will yield both fat and water when cooked - we're looking for a dry dish.

Just before the last of the water fries off, add some chopped onions, garlic and spices, and get the lid on so that the onions will soften in the steam. Add a touch more water if necessary.

The spice blend should be tuned to your taste. Tthe dish should be warming and flavoursome but  Kaddo should not be an especially hot dish. Give it a nice kick - half a teaspoon of each: coriander, cumin and turmeric, maybe a touch of cinnamon, minced chilli (to taste), salt (Indian Black Salt, if you can find it) and maybe a touch of honey. You're getting the idea now :)

Once the onions have softened, add a little tomato - maybe one or two plum tomatoes, de-seeded. Cook out for an hour, or so.

Meanwhile, prepare a squash or pumpkin, place on a roasting dish and into an oven on a moderate heat to soften and roast.

Plate up - squash or pumpkin arranged around the plate, a good dollop of natural yoghurt and then a generous spoonful of Kaddo on top. Garnish with fresh coriander leaves.