Riverford Wicked Leeks
Kaddo bourani recipe image

Print Kaddo bourani

This is the signature dish of Helmand Restaurant in Boston, costs $7.95 and it’s attracted a fair bit of acclaim. It’s been described as Afghan sweet and sour.


Beef recipes  


  • for the pumpkin:
  • 2 small butternut squash or similar, about 2.5kg in total
  • 6 tbsp veg oil
  • 3 tbsp sugar
  • for the yoghurt sauce:
  • 500ml yoghurt
  • 2 garlic cloves, minced
  • 1 tbsp fresh mint
  • ½ tsp salt
  • for the meat sauce:
  • 1 large onion, finely diced
  • 2 tbsp veg oil
  • 500g beef mince
  • 1 tin chopped tomatoes
  • 2 large garlic cloves, finely chopped
  • 1 heaped tsp ground coriander
  • 1 tsp salt
  • ¼ tsp freshly ground pepper
  • 1 tsp ground turmeric
  • 2 tbsp tomato paste


  1. Preheat oven to 150°C/Gas Mark 2. For the squash, peel, deseed and chop it into large chunks. Put in a bowl and toss in the oil and sugar until evenly coated. Place the pieces in a single layer on a large baking tray, cover with foil and bake for 2½ hours. Give it a good shake a couple of times during cooking. The sugar will get absorbed into the squash which should turn a caramelised dark orange.
  2. Meanwhile, make the yoghurt sauce. Mix all the ingredients together in a bowl.
  3. To make the meat sauce, sauté the onion in the oil in a heavy pan. Add the meat and cook over a medium-high heat, stirring, until it is broken up into small pieces and evenly browned. Add all the other ingredients and cook, stirring, for another 5 minutes or so. Lower the heat and let simmer, covered, for about 20 minutes.
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