Ingredients:

• Ground Beef (2 pounds)
• Onion (2 medium; chopped)
• Garlic (3-4 cloves; chopped)
• Tomato (2 medium; chopped)
• Tomato Paste (2 – 3 tablespoons)
• Turmeric Powder (1/4 teaspoon)
• Coriander Powder (1 tablespoon)
• Chili Powder (1/2 tablespoon)
• Cumin Powder (1/2 tablespoon)
• Ground Black Pepper (to taste)
• Shell Pasta (1 pound)
• Quroot (1 pound; read notes for substitute)
• Green Onions (2-3 spings; chopped for garnish)
• Dried Mint (for garnish)
• Salt (to taste)

Soak the Quroot in a bowl with warm water overnight, this will break down the quroot and make it slurry

Heat some oil in a pan, add garlic, and cook for 30 seconds. Add the chopped onions and cook them till they turn golden brown.

Add the ground spices (turmeric, coriander, cumin, chili, and black pepper) and some salt to taste and mix them well. Cook on medium heat for 10-15 seconds till the raw smell of the spices is gone.

Add the chopped tomatoes and cook for 5-7 minutes or until mushy. Add a cup of water to let the tomatoes cook faster. Add the tomato paste, stir, and cook for another minute or two.

Add the ground beef and give it a thorough stir making sure the meat is well coated with all the spices. Cook on medium heat for 5 minutes or until all the meat is cooked.

In a large pot, add salt and oil to boiling water add the shell pasta, and cook to al dante as per instructions on the box.

To serve, spread 2-3 tablespoons of quroot mixture on the plate, put some pasta on top of it then drizzle some more quroot mixture over the pasta, scoop some meat on top of the pasta, and then finish off with chopped green onions, dried mint, and some more quroot mixture.

Note: If you can’t find quroot, you can use plain yogurt, add 2 cloves of minced garlic and salt to it, and beat it till the yogurt has a runny texture.