This post got lost and forgotten somewhere, so it's not very seasonal and I apologize. But you can look forward to making it next Fall.
And you should look forward to it. Sweet, caramelized pumpkin with spices, creamy yogurt, and tangy tomato sauce? Yes, please. This is one of my favorite Afghan dishes, called kadu bouranee.
And these delicious Moroccan inspired meat pies made with phyllo, ground beef, and spices are the perfect main to complement the pumpkin. You could also make the Afghan meat dumplings called mantu, of course, but they require a little bit more work.
I wanted to do a big Christmas dinner, but I didn't want to be in the kitchen all Christmas Day. I also wanted to try something different than the usual rib roast and Yorkshire pudding. So I decided to do dinner on Christmas Eve and to do some easy, low-prep dishes for Brunch on Christmas Day.
I ordered a half fresh ham through Whole Foods to try cooking a Christmas ham for the first time, but I made a few mistakes. I wanted to cook it in the slow cooker with brown sugar and cider to make a glaze, but I didn't realize that "fresh ham" is not really what we consider ham - without the curing or smoke, it is more like a pork roast - so I didn't really get the flavor that I wanted. I also couldn't get the whole thing to fit in my (very large) slow cooker insert, so I had to chop a chunk off - which actually ended up being a good thing because I roasted that piece and it came out better.