food matters / 37
Afghan Yogurt Sauce
Ingredients
Lamb Keema
Ingredients
Kadoo Borani (Sautéed Pumpkin)
Ingredients
Directions
1.	 Heat oil in a large saucepan over medium heat.
2.	 Add onion and cook for 5 minutes, stirring frequently until translucent and 
just starting to brown.
3.	 Add chopped tomatoes, tomato paste, ginger and garlic. Stir for 3 minutes 
until tomato paste deepens to a rich red.
4.	 Stir in turmeric, salt, black pepper, cumin and coriander. Cook for 1 minute, 
stirring frequently.
5.	 Add 1/2 cup of water. Stir until tomato paste is fully incorporated with no lumps.
6.	 Add another 1/2 cup of water or more. The sauce should be the consistency 
of heavy cream: thick but pourable. Cover and simmer over medium-low heat 
for 15 minutes, checking and stirring often. Add more water if it thickens too 
much. Cook until tomatoes have fully broken down.
7.	 Add squash and fold into the sauce. Cover and cook over medium heat for 25 
minutes, checking and stirring until squash is fork-tender but not mushy.
1 winter squash, pumpkin or 3 sweet 
potatoes, peeled and cubed
2 tablespoons neutral oil
1 large onion, chopped
2 tomatoes, chopped
4 garlic cloves, minced
2 teaspoons fresh ginger, minced or grated 
2 tablespoons tomato paste
1 cup water
salt to taste
black pepper to taste
2 teaspoons turmeric
1 tablespoon ground coriander
1 tablespoon cumin
red pepper flakes to taste
Directions
1.	 Heat oil and then brown onions.
2.	 Add fresh ginger and garlic and sauté until fra­
grant, about 30 seconds to 1 minute, stirring to 
prevent burning.
3.	 Add spices and stir.
4.	 Add tomato paste. Mix thoroughly.
5.	 Add meat. Cook for around 10 minutes.
6.	 Add 1/2 cup water to make a sauce-like consistency. This keeps the meat 
moist, infusing flavors into the meat. Cover for 10 minutes and cook on me­
dium low heat. Add water as necessary to keep the mixture moist.
1 pound ground lamb (or ground beef or 
turkey)
1 onion, diced
3 tablespoons tomato paste
1 tablespoon fresh ginger, minced or 
grated
4-5 garlic cloves, minced 
1 teaspoon fresh dill, chopped
1 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon oregano
½ teaspoon salt (plus more to taste)
oil to coat pan
water
red pepper flakes to taste (optional)
2 cups plain yogurt, Greek style
¼ cup fresh lemon juice
2-3 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
salt to taste
water as needed
extra chopped mixed herbs for garnish
Directions
In a mixing bowl, combine yogurt, lemon juice, garlic, 
dill, mint and a pinch of salt. Taste and adjust as needed. 
Add water until the sauce can be drizzled. If you prefer a 
thicker consistency, add less water. The yogurt sauce can 
be used as a topping for stew, soup, salad, grilled meat and 
sandwiches or as a dip with pita or raw vegetables. 
To serve, spread a thin layer of the Afghan yogurt sauce on the bottom of a serving 
platter, top with the sauteed pumpkin and lamb keema and drizzle with more 
yogurt sauce. Sprinkle with chopped herbs. 
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