Noodle sauce from Afghanistan

Ingredients for 6 servings:

• 1 bunch mint, fresh
• 250 g low-fat yogurt
• 1 tbsp lemon juice
• 1 tsp chili powder
• 500 g minced meat, mixed (beef and lamb)
• 1 tsp chili powder
• 1 tomato(s)
• 1 onion(s)
• 1 tbsp oil (sunflower oil)
• 500 g pasta (wide egg noodles)
• salt water
• 1 tsp butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the bunch of mint, shake dry, and chop finely. Place the yogurt in a bowl. Season with 1 tablespoon of mint, the lemon juice, and a little chili powder. Place in a bowl and chill. Season the minced meat with the chili powder and 2 tablespoons of mint. Blanch the tomato in hot water, peel, and cut into large cubes. Peel the onion and cut into small cubes. Fry in a pan with hot oil. Then add the seasoned minced meat and fry. Finally, stir in the diced tomatoes. Meanwhile, cook the pasta in salted water, drain in a sieve, stir in the butter, and pour into the bowl with the yogurt. Mix everything well and serve on plates. Pour the hot mince sauce over the top and serve with the remaining mint.