Afghan Pumpkin and Lamb - Kadu Bouranee Recipe

Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned. Mix together ingredients for tomato sauce in a bowl then add to pumpkin mixture in fry pan. Cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. Mix together the ingredients for the yogurt sauce. Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (Basmati rice) and naan or pita bread.

I found the recipe I was looking for, and it doesn't' mention lamb! I believe my husband read another recipe that said minced lamb could be browned and served as garnish. that is how we have served it.