Afghani Pumpkin and Beef (Kaddo Bourani)

Combine the coconut milk, lemon juice, mind, and garlic powder. Taste and add salt and pepper to taste. Put in refrigerator to chill.

Brown ground beef with minced garlic in skillet over medium-high. When no longer pink, drain the grease and season with salt, pepper, turmeric, coriander, and cinnamon. Add the crushed tomatoes, bring to a boil, then reduce heat to low and simmer uncovered until ready to eat.

Cut the pumpkin into wedges, then cut the pumpkin away from the skin and cut the flesh into cubes. In a large pot, heat the oil over medium-high. Add the onion and saut until transparent. Add the jalapeo and ginger and saut for about a minute or until fragrant. Stir in the pumpkin cube, then deglaze the pan with a cup of water, scraping the bottom of the pot with a wooden spoon. Season with salt and pepper to taste.

Mound the pumpkin cubes on a plate, top with meat sauce and drizzle with chilled coconut sauce. Garnish with sprinkle of cayenne.