Afganistan: Maushawa (Pulse And Yogurt Soup)
PrintFiled under Afganistan Recipes Comment (0) (Leave a Reply)
|
Our Sponsors >
|
Ingredients
* 2 Ounces Chickpeas — Cooked
* 2 Ounces Kidney Beans — Cooked
* 2 Ounces Mung Beans — Cooked
* 5 Tablespoons Rice
* 16 Ounces Yogurt
* 2 Teaspoons Dill
* Salt And Pepper — To Taste
* 2 Tablespoons Olive Oil
* 1 Medium Onion — Chopped
* 8 Ounces Lamb — Cubed
* 1 Can Tomatoes — Chopped
* Salt — To Taste
* 1/2 Teaspoon Cayenne
* 4 Cups Beef Broth
Directions Bring all chickpeas, kidney beans and mung beans to a boil in the broth. Add rice and simmer for 20 minutes. Meanwhile saute onions and lamb in oil until well browned. Add tomatoes to the meat and simmer for 5 minutes. Add salt and cayenne to taste. Add meat mixture to the rice mixture and stir well. Add dill, salt and pepper. Simmer for 5 minutes. Add yogurt and heat through, do not allow to boil. Serve.
Serves 4
* 