Muhajir-style Spicy Pasta

Ingredients

In this Muhajir adaptation of Šporki makaruli, we incorporate the bold and aromatic spices commonly found in Muhajir cuisine, such as cumin, coriander, and turmeric. Additionally, we introduce minced meat to add richness and depth to the dish. The use of yogurt provides a creamy element that complements the spiciness of the sauce. Finally, we serve the pasta with tangy pickles, a popular accompaniment in Muhajir cuisine. We alse have the original recipe for Šporki makaruli, so you can check it out.

• 300g (10.5 oz) pasta 300g (10.5 oz) pasta
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 250g (9 oz) minced meat (beef or chicken) 250g (9 oz) minced meat (beef or chicken)
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• 1 cup tomato puree 1 cup tomato puree
• 1/4 cup plain yogurt 1/4 cup plain yogurt
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Tangy pickles (for serving) Tangy pickles (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns translucent.
3. 3.
   Add the minced meat to the pan and cook until browned, breaking it up with a spoon.
4. 4.
   Stir in the cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for a minute to toast the spices.
5. 5.
   Pour in the tomato puree and simmer for 10 minutes, allowing the flavors to meld together.
6. 6.
   Reduce the heat to low and stir in the yogurt. Cook for an additional 2-3 minutes.
7. 7.
   Add salt to taste and adjust the spiciness according to your preference.
8. 8.
   Toss the cooked pasta into the sauce, ensuring it is evenly coated.
9. 9.
   Garnish with fresh cilantro and serve hot with tangy pickles on the side.

Treat your ingredients with care...

• Pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy.
• Tomato puree — Use good quality tomato puree for a rich and flavorful sauce.
• Yogurt — Stir the yogurt well before adding it to the sauce to prevent curdling.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the sauce.
• If you prefer a milder flavor, reduce the amount of red chili powder.
• Experiment with different types of pasta shapes to add variety to the dish.
• Serve the Spicy Pasta with a dollop of yogurt on top for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Muhajir-style Spicy Pasta hot, garnished with fresh cilantro. Accompany it with tangy pickles on the side to balance the spiciness of the dish. It pairs well with a simple cucumber and tomato salad.

Presentation advice

Present the Muhajir-style Spicy Pasta in a vibrant serving dish, allowing the rich red sauce to stand out. Garnish with a sprinkle of fresh cilantro for a pop of color. Serve with a side of tangy pickles in a small bowl to add visual interest to the presentation.