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Ingredients:
Meatballs :
2 lb Ground beef
1/2 ts Ground cinnamon
2 ts Ground coriander
1 ts Ground turmeric
Cayenne pepper
Salt
Black pepper
2 cl Garlic ( crushed )
1 tb Vegetable oil
1 Spanish onion - finely chopped
6 lg Ripe plum
Tomatoes:
chop 4 Sun-dried tomatoes finely chopped
Noodles:
1 lb Fresh fine egg noodles - in Asian markets
1 1/2 c Plain yogurt
2 cl Garlic finely chopped
1/2 c Fresh mint - chopped
Direction:
For the meatballs: In a bowl, combine the beef,
cinnamon, coriander, turmeric, cayenne, salt, pepper,
and half of the garlic. With clean hands, mix
thoroughly, then shape the meat into 3/4-inch meatballs.
Set them aside.
In a large, flameproof casserole, heat the oil, add the
onion, and cook over low heat for 10 to 15 minutes or
until it is very soft. Turn the heat to medium-high and
add the meatballs. Cook, turning them often, until they
lose their pink color. Add the plum tomatoes and
remaining garlic. Cover the pan, turn down the heat, and
simmer gently for 10 minutes. Add the sun-dried
tomatoes, salt, and pepper and cook the mixture for 5
minutes over low heat, stirring once or twice.
For the noodles: Bring a large saucepan of water to a
boil. Add the noodles and cook for 2 to 4 minutes or
until they are tender but still have some bite. Drain
the noodles and transfer them to a bowl. Stir in the
yogurt, garlic, and salt. Toss thoroughly and transfer
to 6 wide bowls. Spoon meatballs around the edges of
each bowl of noodles, add the mint to
the center and serve at once.
*** For
Details about Ingredients , check your nearest Afghani
Store |
