Aushak/Ashak is an Afghan dumpling dish, traditionally served at family get-togethers. The strong flavour of the meaty lentil gravy perfectly compliments the delicate pasta. With time this dish grows on you. I cannot remember the first time I had tasted it, though. But every homecoming, I always place an order at 'Mom's soul food', if you know what I mean. :D A family favorite.
Ingredients
For the Pasta Dumpling
1) 1 cup flour
2) 1 tsp Salt
3) 2 tsp Oil
4) 200 gm Chives, chopped.( If unavailable one can use Scallions or the green portion from Spring Onions.)
5) 1/2 cup finely chopped Coriander leaves
6) 2-3 tbsp Butter
7) 2 tsp Pepper
For the Meaty gravy
1) 250-300 gm Mutton Keema
2) 4 medium sized onions, chopped.
3) 2 tbsp chopped garlic
4) 4 Tomatoes chopped into small cubes
5) 4 chilies, finely chopped.
6) 1/2 cup boiled Chana dal/Bengal Gram
7) 1 red capsicum, chopped.
8) 2 tbsp Oil
9) Salt to taste
10) 1 tsp Turmeric
11) 1/4 cup chopped Coriander leaves.
Recipe
1) To make the pasta, combine the flour, salt and oil with some water and make a dough. Let the dough rest for half an hour. Combine the rest of the ingredients, well, with your hands.
2) To make the gravy, introduce the oil to a saucepan and caramelize the onion. Add the keema, garlic, chilies and stir for a minute. Add the rest of the ingredients and stir. Cover for 5-6 mins. When the gravy forms, remove.
4) Flatten the dough out on a surface using a rolling pin. Cut small squares out of the pasta sheet. Keep the filling in the middle of the small pasta sheet squares and seal. Boil the dumplings in hot water. They will start floating on the surface of the water, when cooked through and through.
5) To serve, whisk hung curd with a pinch of salt and crushed garlic. Make a bed using the yogurt on a serving plate, followed by the meaty gravy and the pasta dumplings. Serve hot!
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