Recipe By : DINING AROUND #DA1284
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
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Spinach Filling:
1 Package eggroll skins
2 Bunches fresh spinach
1 Bunch green onions
1/2 Bunch cilantro -- chopped
2 Tablespoons olive oil
1 Teaspoon salt
1 Teaspoon black pepper
1/2 Teaspoon cayenne pepper
1 Tablespoon coriander seeds -- freshly ground
Yogurt Sauce:
1 Cup plain yogurt
1/2 Teaspoon garlic -- crushed
1/4 Teaspoon salt
Korma Sauce:
(make 1/2 recipe for above)
1 Medium yellow onion
3 Cups water
1 16 Ounce Can tomato sauce
1 Teaspoon salt
1 1/2 Teaspoons coriander seeds -- freshly ground
1/4 Teaspoon black pepper
Meat Sauce
1 Pound lean ground beef
1 Small yellow onion
1/2 Cup water
1 Teaspoon crushed garlic
1 Teaspoon salt
1 Tablespoon coriander seeds -- freshly ground
1/2 Teaspoon black pepper
1 16 Ounce Can tomato sauce
1 Cup water
To make the filling, wash and chop into small pieces spinach, green onions
and cilantro. Mix greens with spices and olive oil. Place egg roll skin on
working surface. Place a heaping teaspoon of spinach mixture in the middle
of the eggroll skin. Using your finger, wet edges of eggroll skin with
water and fold in half, sealing edges. Aushok is traditionally made with
round pieces, but if you use the square, fold into triangles.
For the Yogurt, mix all the ingredients together Adjust seasoning to taste.
Grind onion and 1/2 cup of water in food processor or blender. For the
Korma sauce, slice the onion very thin. Boil the onion in 3 cups of water
until the onion becomes tender, approximately 15 minutes. Strain the water.
Put onion in blender with remaining ingredients. Blend well. Put sauce back
into saucepan, bring to a boil and then simmer until sauce thickens. For
the meat sauce, mix blended onion and beef together and brown in frying pan
over medium-high heat. Add 1 cup water and remaining ingredients to meat
and cook 20 to 25 minutes over medium-low heat.
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NOTES : (Courtesy of Asad Gharwal of Da Afghan Restaurant
