Pasta with leeks, yoghurt and savoury mince

History

A family favourite. This is a vairation on a classic afhan dish. Made with pasta instead of the Afghan method.

IngredientsServes 4

• 350 - 450 g pasta (farfalle is good for this dish)   
• 1 carton strained Greek yoghurt (500 ml)   
• 1 - 2 tbs dried mint   
• 1 - 2 cloves of garlic, crushed   
• 2 - 3 large leeks   
• red pepper   
• salt to taste
    
• For the meat sauce:   
• Vegetable oil   
• 1 - 2 medium onions   
• 400 - 500 g minced beef or lamb   
• 1 can chopped tomatoes   
• salt and black pepper   
• 2 tsp ground coriander  

Method

First of all make the meat sauce. Finely chop the onions and fry in the vegetable oil over a medium heat until soft and golden brown. Add the minced beef or lamb and fry over a high heat until brown, then add the chopped tomatoes and fry again until the sauce becomes a good reddish brown colour. Season to taste with salt, black pepper and ground coriander. Cook gently until the sauce has thickened and has a good rich colour.

While the meat sauce is cooking wash the leeks well and then finely chop. Reserve. Prepare the yoghurt sauce by placing the yoghurt in a bowl and adding the crushed garlic, the mint and salt to taste.

Now fry the finely chopped leeks in vegetable oil over a gently heat, stirring often. Season to taste with salt and red pepper. Fry until the leeks are soft but do not crisp them or brown them. Keep warm over a low heat until ready to serve.