Afghani Pumpkin with Lamb

Yogurt Sauce:
1 cup Greek yogurt
1-2 cloves garlic, minced
1 Tbs chopped fresh mint
salt

Mix all ingredients

Pumpkin:
1 pie pumpkin
2 cups sugar
1/4 cup canola oil

Preheat oven to 300 degrees.
Scoop the seeds out of pumpkin, peel and cut into 3-4 inch wedges.  Place wedges on sheet pan lined with parchment paper, rub with oil and then sugar.  Bake for 3 to 3.5 hours brushing the pumpkins with the pan juices after about 2 to 2.5 hours.

Lamb:
canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 lb ground lamb
1-2 tomatoes, chopped
2-3 Tbs tomato paste
1/2 tsp turmeric
1 tsp coriander
salt, pepper
(water if needed)

Heat the oil in a skillet.  Add the onion and cook until tender, 10 minutes.  Add garlic and then the lamb.  Cook until mostly done, a little browned and then add the tomatoes, paste, spices.  Add water if needed (tomatoes should be enough).  Cook until meat is cooked through and the sauce has thickened.