Thursday, November 16, 2017

AUSH GOSHTI (Afghan Tomato Soup)


This delicious tangy tomato and meat stew is served as an appetizer. It is quite filling and one can have it as a light meal by itself as it has meat and fettuccini. I have added Tangier spice mix which makes it all the more flavourful. Traditionally it is made with minced beef but I used mutton mince.

Ingredients:
Mutton mince - 50 gms
Onion ............. 1/4 cup (finely minced)
Tomato juice ..... 2 cups
Coriander or parsley .. handful
Garlic cloves .......... 3 (minced or crushed)
Olive oil ............... 2 tbsps
Tangier spice mix .. 1 tbsp
Black pepper ....... 1/4 tsp (crushed)
Mustard powder ... 1 tsp
Red chilli paste .... 1 tsp
Salt ....................... to taste
Lemon juice ........ 2 tsps
Uncooked Fettuccini .. as needed (I used fresh home made fettuccini)
Chickpeas .............. handful (boiled with salt)
Maida .......... 1/2 cup (to make fettuccini)

Method:

Heat oil and saute the garlic.







Add the diced onion and stir fry until translucent.






Now tip in the minced meat and saute until the colour changes.





Add a little salt and the chilli paste and spice powders.







Now add the tomato juice and simmer.






Meanwhile knead the maida with a little salt and olive oil using water as needed. Roll it out and dust some flour on it.









Now roll it up like swiss roll.










Using a sharp knife cut out thin slices. Open up the strips and dust a little flour so that they don't stick.









Tip them into the soup pan and add one cup water. Add coriander leaves, lemon juice and simmer for 2 minutes.






The store bought fettuccini may take a little longer to cook as they are dry. So add water accordingly


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