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Noodles With Pulses, Meat And Yoghurt

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Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time: 45 min
Best for: All   Preperation time: 20 min
How to serve: Hot    

Noodles With Pulses, Meat And Yoghurt recipe by Nazia Nazar at PakiRecipes.com.
Homestyle noodles with pulses, yogurt and meat sauce.....


Ingredients
Noodles: (any kind of your choice or you can make it yourself)
2 cup Plain flour
1 tsp SaltClick to find more about Salt
2/3 cup Cold water
Additional flour

Pulses Mixture:
1/2 cup Yellow split peas (daul nakhud)
Cold water
1 cup Canned kidney beans w/liquid
SaltClick to find more about Salt
1 tb Oil
2 cup Finely chopped spinachClick to find more about spinach

Meat Sauce:
1/2 cup Oil
1 Medium onionClick to find more about onion; finely chopped
750 g Ground lamb or beef
SaltClick to find more about Salt to taste
Freshly ground black pepperClick to find more about black pepper
1/2 teaspoon ground cinnamonClick to find more about cinnamon
2 teaspoons ground coriander
1 teaspoon ground turmericClick to find more about turmeric
1/2 cup TomatoClick to find more about Tomato puree
1/2 cup Water

Chakah(Yogurt Sauce):
1 1/2 cup Drained yogurt
3 tsp Dried mintClick to find more about mint; rubbed
1/4 tsp Hot chili pepper (or more)
1/4 cup Finely chopped coriander
SaltClick to find more about Salt to taste


Preparation
Sift flour and saltClick to find more about 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 saltClick to find more about salt, oil and noodles. Put noodles gradually, stirring after each addition. Return to the boil and cook uncovered for 5 minutes.

Add spinachClick to find more about 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 onionClick to find more about onion until soft and add ground meat. Stir over high heat until juices evaporate and meat browns lightly. Add saltClick to find more about salt and pepper to taste, tomatoClick to find more about 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.



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