Ground Coriander or Tokhum-e-gashneez is rich in iron, and has been shown to help lower cholesterol naturally.

To get these amazing benefits why not try making Aush-E-Asli or Pasta, yoghurt and meatballs - a unique dish which is real comfort food. 

Ingredients - Serves 4

225g fresh spaghetti or tagliatelle

1 litre of water

435ml strained yoghurt

1 tsp red pepper

2-3 cloves of garlic crushed

1 tbs dried mint

For the meatballs

450g minced beef or lamb

1 medium onion (minced or grated)

1 tsp ground coriander

1 tsp ground cumin

Salt and pepper to taste

1 egg optional

For the sauce

75ml vegetable oil

2 medium onions, finely chopped

110g tomatoes, peeled and chopped

75ml water

Method

First prepare the meatballs. Combine minced meat, onions and spices, egg and salt and mix thoroughly. Knead until smooth and form into small balls about 1 cm in diameter.

Now prepare the sauce. Heat the vegetable oil in a pan and add the onions. Fry, stirring continuously over a medium - high heat until soft and reddish-brown. Add the tomatoes, if used, and stir and fry briskly until the sauce turns brownish. Add the water, salt and pepper and bring back to simmering point. Add the meatballs, one at a time, in a single layer, then cover, leaving the lid slightly ajar, turn down the heat to low and simmer gently for about half an hour, or until the meatballs and sauce have a browned look, and the sauce has thickened. If the sauce is too thick, add a little water.

To cook the aush, put about 1 litre of water into a large pan and bring to the boil. Add plenty of salt and the pasta; bring back to the boil, then turn down the heat to medium and cook uncovered and gently for 10-15 minutes. Do not drain. Add the meatballs and sauce, the strained yoghurt, red pepper and the mint. Mix and stir well. Turn down the heat to low and leave to simmer slowly for about 10 minutes to let the flavours blend.

Meanwhile, fry the crushed garlic in a little oil and add to the aush, then serve hot.

Enjoy!

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