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1
-- Candied Pumpkins --
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2
Preheat the oven to 300 degrees.
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3
Cut the top and bottom off the pumpkins - this makes it easier to chop them. Halve the pumpkins where the stem would have been and then halve again. This will yield 8 slices per pumpkin. Scoop out the seeds (reserve and toast them if you want). Peel the skin and the veiny rind off the slices.
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4
Place the pieces hollow side up on a baking dish and cover with oil. Rub the oil in with your fingers or a baster. Coat the pumpkin with all the sugar. Really use all the sugar. If it won't stay on, you can bake them for 30 minutes and then add a second coating of sugar. The sweetness is balanced by the yogurt sauce.
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5
Bake the pumpkins until they turn dark orange, about 2 to 3 hours. Baste the slices with the juices in the pan once towards the end of baking. Check them regularly towards the end to make sure they don't burn.
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6
-- Yogurt Sauce --
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7
Mix together the yogurt, garlic, mint and salt. Refrigerate. Add 1 teaspoon lemon juice if it isn't a little tart.
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8
-- Meat Sauce --
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9
Heat the oil in a medium or large saucepan. Add the onions and saute, stirring often until they are golden brown, about 15 minutes.
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10
Add the ground goat and chop with a spatula so its in small pieces, cook until the meat isnt pink.
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11
Stir in the tomato, garlic, coriander, salt, pepper and turmeric. Cook 5 minutes.
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12
Add the tomato paste and stir. Add water and bring to a boil. Reduce heat to low and simmer for 15 minutes. Cover for a more watery sauce, allow steam to evaporate for a thicker sauce.
