FANDOM


Line 41: Line 41:
 
#In a large, flameproof asserole, 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.
 
#In a large, flameproof asserole, 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.
 
#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:
 
For the noodles:
 
#Bring a large saucepan of water to a boil.
 
#Bring a large saucepan of water to a boil.
Line 54: Line 53:
 
[[Category:Afghan Meat Dishes]]
 
[[Category:Afghan Meat Dishes]]
 
[[Category:Mint Recipes]]
 
[[Category:Mint Recipes]]
  +
[[Category:Sun-dried tomatoes Recipes]]

Revision as of 16:19, April 23, 2006

Image

Description

Ingredients

  • 2 pounds ground beef
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 pinch cayenne pepper
  • salt to taste
  • black pepper to taste
  • 2 cloves garlic crushed
  • 1 tablespoon vegetable oil
  • 1 spanish onion finely chopped
  • 6 large ripe plum tomatoes core -- peel, chop
  • 4 sun-dried tomatoes finely chopped NOODLES
  • 1 pound fresh fine egg noodles in Asian markets
  • 1 1/2 cups plain yogurt
  • 2 cloves garlic finely chopped
  • 1/2 cup fresh mint chopped * 2 pounds ground beef
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 pinch cayenne pepper
  • salt to taste
  • black pepper to taste
  • 2 cloves garlic crushed
  • 1 tablespoon vegetable oil
  • 1 spanish onion finely chopped
  • 6 large ripe plum tomatoes core -- peel, chop
  • 4 sun-dried tomatoes finely chopped NOODLES
  • 1 pound fresh fine egg noodles in Asian markets
  • 1 1/2 cups plain yogurt
  • 2 cloves garlic finely chopped
  • 1/2 cup fresh mint chopped

Directions

For the meatballs:

  1. 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.
  2. In a large, flameproof asserole, 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.
  3. 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:

  1. Bring a large saucepan of water to a boil.
  2. Add the noodles and cook for 2 to 4 minutes or until they are tender but still have some bite.
  3. Drain the noodles and transfer them to a bowl.
  4. Stir in the yogurt, garlic, and salt. Toss thoroughly and transfer to 6 wide bowls.
  5. Spoon meatballs around the edges of each bowl of noodles, add the mint to the center and serve at once.
Community content is available under CC-BY-SA unless otherwise noted.