Aush Afghani Chili Recipes

AUSH (AFGHAN LAMB CHILI)

Steps:

• Thaw and thoroughly drain the frozen spinach.
• Brown ground lamb in skillet, then remove to a cast iron pot or dutch oven. Leave the drippings in the skillet.
• Chop one gold/yellow onion.
• Use the drippings in the skillet to cook 1 chopped onion until almost translucent. Use slotted spoon to add the cooked onions to the pot with the lamb.
• Add the diced tomatoes (with juice), the chickpeas (drained), the chopped spinach, the minced garlic, and all of the dry spices to the pot.
• Simmer pot for 6 hours on low heat.
• Boil salted water for fettucini.
• Break fettucini in half and cook for 8 minutes at a low boil.
• Stir 1 cup sour cream into simmer pot.
• Serve chili hot over drained fettucini!

AFGHAN TOMATO SOUP (AUSH GOSHTI)

Steps:

• Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
• Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.