Kabocha Kaddo

5 from 2 votes

This dish boasts a richly spiced and savory lamb meat sauce that is served over a lightly sweetened Kabocha squash (or pumpkin). It is balanced by a sharp and tangy yogurt sauce. This is a bit high in starch so it is best reserved for special occasions.

Course Main Course

Cuisine Afghan

Keyword Afghan, kaddo, lamb, pumpkin, yogurt

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 300kcal

Author Jenny Ross

Ingredients

Roasted Sauash:

2 lb kabocha squash or pumpkin, if in season
1/8 cup avocado oil
1/4 cup lakanto sweetener

Yogurt Sauce:

1 cup yogurt full fat Greek
1 garlic clove riced
Salt and pepper to taste

Lamb Tomato Sauce:

2 tablespoons avocado oil
1 medium yellow onion diced
2 garlic cloves sliced thin
1 1/2 teaspoons ground coriander
3 cinnamon sticks
1 teaspoon salt
1 teaspoon ground black pepper
1 15 oz can crushed tomatoes
1 lb ground lamb

Garnish:

Fresh mint leaves

Get Recipe Ingredients

Instructions

Preheat the oven to 350°F.
Cut the squash in half and Remove seeds. Cut each half into quarters to produce eight long slices.
Line a baking sheet with foil and toss the squash with oil and sweetener. Bake covered with foil until tender, about 45 minutes to an hour.
Mix together yogurt and riced garlic in a bowl and season to taste with salt and pepper.
In a large saucepan, heat two tablespoons of oil and cook the onions until lightly translucent and just beginning to brown. Add the sliced garlic, coriander, cinnamon sticks, salt, and pepper. Mix and cook until the spices are fragrant, about 3 minutes. Add ground lamb and cook until no pink remains, about 5 minutes. Add tomatoes and bring to a simmer. Lower heat and cook until the sauce reduces, about 20 minutes. Season to taste with more salt and pepper.
To serve, plate the yogurt sauce, add a slice of squash, and top with meat sauce. Garnish with fresh mint.

Notes

All components of this dish can be made ahead of time. The flavors in the meat sauce and yogurt meld better over time. I like to prepare the sauces the day before and roast the squash just before serving.

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