Kadu Deux Recipes
AFGHAN KADU BOURANEE RECIPE - (4.3/5)
Provided by pikassob
Number Of Ingredients 17
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.
KADU BOURANEE
Make and share this Kadu Bouranee recipe from Food.com.
Provided by Stacia_
Categories Stew
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides fora couple of minutes until lightly browned.
- Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered -- -B.) Mix together the ingredients for the yogurt sauce.
- 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. May be served with chalow (basmati rice) and naan or pita bread.
Nutrition Facts : Calories 256.8, Fat 12.5, SaturatedFat 2.3, Cholesterol 4.8, Sodium 1186.6, Carbohydrate 36.5, Fiber 1.7, Sugar 25.2, Protein 3.6
KADU DEUX
Categories Vegetable
Number Of Ingredients 21
Steps:
- Preheat oven to 300ºF. Cut pumpkins in half and scrape out the insides (seeds + stringy bits). Cut each half into 3-4 inch pieces. Using a peeler, remove the rind. Place the pumpkin slices hollow side up in a single layer in a baking dish and cover with the oil. Pour the sugar on top (yes, all three cups!). Cover the pan with foil and bake for about 3 hours and 15 minutes (or until the pumpkin has caramelized into a deep, orange color). Note: after 2 1/2 hours into baking, baste the pumpkin pieces with the juices below and then continue baking for another 45 minutes or so. While the pumpkin is baking, prepare the yogurt and meat sauce. For the yogurt sauce, combine all the ingredients and keep refrigerated until ready to use. For the meat sauce, saute onions over medium high heat in a heavy bottomed skillet until golden brown (about 18 minutes). Add beef and saute, breaking up the pieces until the meat is no longer pink (5 minutes). Add remaining ingredients (except tomato paste and water). Blend in tomato paste. Add water and bring to a boil over high heat. Cover, reduce, and simmer for 15 minutes. To serve, place the pumpkin on the bottom. Add yogurt sauce and then top with meat sauce. Serve!
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