Preheat the oven to 300 degrees.

Prepare the pumpkin by peeling the rind deeply to remove more than the superficial layer.

Cut the pumpkins in half through the stem end and remove the stringy fibers.

Cut each pumpkin half into 3- to 4-inch pieces, resulting in approximately 8 pieces per pumpkin.

Toss the pumpkin pieces with corn oil and sugar.

Place the pumpkin pieces hollow sides up in a baking pan, ensuring they are in a single layer.

Pour any leftover sugar evenly over the pumpkin pieces.

Cover the baking pan.

Bake the pumpkins until they turn a darker orange color and become nearly translucent, approximately 3 hours and 15 minutes.

Baste the pumpkin pieces once with the pan juices after 2 1/2 hours of baking.

Prepare the yogurt sauce by stirring together plain yogurt, minced garlic, dried mint, and salt.

Cover the yogurt sauce and refrigerate until serving time.

Taste the yogurt sauce just before serving and add more salt if necessary.

Heat corn oil in a heavy, medium-sized saucepan until it ripples.

Add the finely diced onions and sauté over medium-high heat, stirring, until they are golden brown, about 18 minutes.

Add the ground beef and sauté, stirring constantly to break it up into tiny pieces, until the meat is no longer pink, about 5 minutes.

Stir in the chopped tomato, minced garlic, ground coriander, salt, pepper, and turmeric.

Cook for 5 minutes.

Blend in the tomato paste.

Add the water and bring to a boil over high heat.

Cover, reduce heat, and simmer for 15 minutes.

Use 2 to 2 1/2 cups of the meat sauce for the Kaddo Bourani. Cool, cover, and refrigerate the remaining sauce for later use.

To assemble, spoon about 2 tablespoons of the yogurt sauce onto a plate and spread it a little using the back of the spoon.

Using a slotted spoon, center some pumpkin on the yogurt sauce.

Spoon about 1/4 cup of the meat sauce over the pumpkin and serve.