Afghani Meat Sauce Recipes

Steps:

• Put the oil in a pot or deep skillet that can later be covered on medium-high heat. When hot, add the onion and cook until browned, about 10 minutes. Add the turmeric, ginger and chili, and cook for another 2 minutes, until aromatic.
• Add pumpkin and stock; sprinkle with salt and pepper. Bring to a boil, cover and turn heat to low. Cook, stirring once or twice, until pumpkin is tender, 15 to 30 minutes. Check periodically to make sure there is adequate liquid; if the pumpkin is done and the liquid is thin, remove lid and turn the heat to medium-high. Boil mixture until thick; taste and adjust seasoning.
• Heat olive oil in a skillet over medium heat. When hot, add garlic. If using ground beef, add it and sprinkle with salt and pepper. Cook, stirring occasionally, until the meat begins to brown, about 5 minutes. Add the tomatoes and coriander and reduce heat to low; simmer until the mixture thickens, 5 to 10 minutes.
• Combine the yogurt, mint, minced garlic, salt and pepper in a bowl and stir.
• Spoon the ground beef or tomato sauce over the pumpkin. Top with yogurt sauce and more fresh mint and serve.

Steps:

• Heat oil in a heavy pan, saute the onion until transparent.
• Add garlic and meat cubes, stir frequently and continue cooking until the meat browns.
• Add water, salt, pepper,chili flakes,split peas& cumin.
• Cover and simmer gently for 1 1/2 hours or until the meat is very tender and the peas are soft.
• Add coriander and continue cooking for 10 miutes.
• Serve over a mound of steamed rice.

Steps:

• In a blender, process onion with 1/2 cup of water.
• Combine the onion mixture with the ground beef in a skillet and cook over medium heat until the meat is browned.
• Stir in another cup of water, crushed garlic, salt, coriander, pepper, and tomato sauce; reduce heat to medium low and cook, covered, for 20 to 25 minutes.

Steps:

• Place all the ingredients in a blender and process until smooth.
• Simmer in a saucepan until slightly thickened.
• Let cool before using as a marinade.

Steps:

• Brown ground beef in a non-stick pan, seasoning with salt and pepper. When its just cooked through, drain on paper towels to dispose of excess grease. Return beef to pan, along with enough drained oil so it's moist, add the cardamom, cayenne, crushed/chopped garlic and the finely chopped onion. Cook until the onion & garlic is softened and spice is fragrant. Remove from heat and cool.
• To form the sambosas, take about a tablespoon (if using the small wontons, more if using the egg roll size), not too much, ensuing that you can fold the wonton over into a triangle without the filling falling out. Brush one side of the wonton with water at the edge to make a tight seal, using either your fingers or tines of a fork to do this. Make all the sambosas and keep on a sheet covered with paper towels to prevent sticking. You can do all this ahead of time and store covered with Plastic Wrap in the fridge till ready to cook.
• When ready to finish the sambosas, put a nonstick pan or pot onto med/high heat and add enough oil for shallow frying, about half to 3/4 an inch of oil should do it. Shallow fry in batches till golden brown, and drain on a wire rack or paper towels. Sprinkle lightly with salt and serve, best when hot but are good at room temp too. I serve them with my family's chilled yogurt sauce(see other recipe). Not healthy but delicious, even my southern wife and family loves them!
• Enjoy!