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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:

  • 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 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.

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.
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