1 TBS Olive oil
1 medium Onion chopped coarsely
2 cloves garlic chopped coarsely
1 lb ground lamb
2 TBS tomato puree + 3 oz water
8 oz pasta cooked according to package directions
Drained yoghurt (Chaka) sold in Arabic stores as Lebni
Cayenne pepper to taste
1 clove garlic minced
½ tsp each ground cumin and coriander
½ medium size carrot diced OR 2 small ones
4 oz green or brown lentils cooked
1 small handful of cilantro leaves for garnish
Saute the onion and 2 cloves garlic in olive oil until soft. Break up and add the lamb. Saute until browned. Then add carrot, tomato puree and water. Bring to a boil and simmer until cooked approximately 20 minutes. At 15 minutes, stir in the cooked lentils plus the coriander and cumin.
Meanwhile, cook pasta according to package directions. In a small bowl, add 5 ounces of Lebni OR use Greek plain yoghurt. Stir until the consistency of a thick sauce. Mince the garlic and add the cayenne. Set aside.
In a serving bowl, mix the lamb etc with the drained pasta. Garnish with cilantro.
Serves 4-6 Put a dollop of Chaka on top of each serving.
Click here to download a copy of the Afghan Express Mantu recipe.