Afghan-Aush (Noodles with Pulses, Meat and Yoghurt)

Afghan-Aush (Noodles with Pulses, Meat and Yoghurt)

Ingredients:
Aush Dough
* 2 c Plain flour
* 1 ts Salt
* 2/3 c Cold water
* Additional flour

Pules and Noodle Mixture
* 1/2 c Yellow split peas - (daul nakhud)
* Cold water
* 1 c Canned kidney beans w/liquid
* Salt
* 1 tb Oil
* 2 c Finely chopped spinach

Meat Sauce
* 1/2 c Oil
* 1 Medium onion; finely chopped
* 750 g Ground lamb or beef
* Salt
* Freshly ground black pepper
* 1/2 teaspoon ground cinnamon
* 2 teaspoons ground coriander
* 1 teaspoon ground turmeric
* 1/2 c Tomato puree
* 1/2 c Water

Chakah(Yogurt Sauce)
* 1 1/2 c Drained yogurt
* 3 ts Dried mint; rubbed
* 1/4 ts Hot chili pepper (or more)
* 1/4 c Finely chopped coriander
* Salt to taste

How to cook:
Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 minutes.
On a floured board roll out each ball of dough very thinly. Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife. Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes.

Wash split peas well and place in a pan with 1-1/2 cups cold water. Bring to the boil and boil gently for 30 minutes or until tender. Add red beans and liquid and keep warm. In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles. Put noodles in gradually, stirring after each addition. Return to the boil and cook uncovered for 5 minutes.

Add spinach and cook for further 5 minutes. Drain in a colander and return to the pot. Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.

In a frying pan heat the 1/2 cup oil, fry onion until soft and add ground meat. Stir over high heat until juices evaporate and meat browns lightly. Add salt and pepper to taste, tomato puree, spices and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate. Sauce should be oily. Combine chakah ingredients, add to noodles and toss well. Mixture should be moist. Place noodle mixture in a deep dish and top with keema. Stir at the table and serve in deep plates.

Indian-Barrah Kebab

Indian-Barrah Kebab

Ingredients:
21 lb Lamb shoulder chops
1/2 Inch cube ginger root
1/2 ts Ground nutget
-peeled and chopped
1/2 ts Ground black pepper
2/3 c Thick set plain yogurt
1/2 ts Ground cinnamon
1/2 ts Salt or to taste
1/2 ts Cayenne or chili powder
1 tb Cooking oil
1/2 ts Turmeric
1 ts Ground cumin
2 Garlic cloves, peeled
1 tb Sesame seeds
2 tb Onions, chopped coarse

How to cook:
Trim off excess fat from chops and flatten each chop with a meat malle a rolling pin. Wipe clean with a dramp cloth. Put all ingredients except chops, oil, cumin and seeds, into a blender food processor and puree. Put chops into a larege bowl and pour the blended ingredients over them. Using your fingers, rub the marinade w into each chop. Cover the container with plastic wrap and leave to marinate at least 8 hours or overnight. Preheat oven to 425 F. Line a roasting pan with aluminum foil, this w help reflect heat and keep your roasting pan clean. Arrange the chops the roasting pan in a single layer ( reserve the remaining marinade) a cook in the center of the oven for 10 minutes - turning the chops over once. Reduce heat to 400 F. Mix the remaining marinade with the oil and cumin. Brush the chops wi this and sprinkle half the seeds on top. Return the pan to the upper of the oven for 10 minutes. turn the chops over and brush this side w the remaining marinade mixture and sprinkle the rest of the seeds as before. Cook for 10 to 15 minutes.