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Afghani Lamb with	Aush ( Noodles with	Bonjan Salat (Spicy	Boolawnee ( Fried

Toast the pine nuts at 350 degrees F for about 3 minutes. Sear lamb in the	PULSE AND NOODLE MIXTURE 1/2 c Yellow split peas - (daul nakhud) Cold water	Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them	LEEK FILLING 2 leeks (2 leeks=3 c chopped) 2 ts salt 1/4 ts Hot chili
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Bouranee Baunjan (	Bouranee Baunjaun (	Chatni Gashneez (	Gosh Feel (Elephant

Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces.	CHAKAH (YOGURT SAUCE 2 c Chakah (drained yogurt) 2 Garlic cloves (or more)	Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and	TO FINISH 1 c Icing (confectioners`) sugar 1/2 ts Ground cardamom (optional
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Korma Sabzee	Samoosi Yirakot (	Korma Sabzee	Samoosi Yirakot (

Cooking time: 1 1/2-2 hours 1. Cut meat into 3/4` cubes. 2. Heat oil in a	VEGETABLES 1 tb Corn oil 1 md onion; chopped 1 Garlic clove; chopped 1	Cooking time: 1 1/2-2 hours 1. Cut meat into 3/4` cubes. 2. Heat oil in a	VEGETABLES 1 tb Corn oil 1 md onion; chopped 1 Garlic clove; chopped 1
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Keywords:
salt ingredients vegetables remaining pastries chakah elephant	onion into heat slices cinnamon water refrigerator	minutes dough eggplants cardamom until walnuts sauce	pepper eggplant flour garlic over blender stir-fry	tomato beef coriander sliced spinach saute korma	chopped add meat mixture blanch taste chutney

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