Prep and Cook Time 30 minutes
Makes 4 servings
|12||ounces wide egg noodles or 1-1/3 cups long-grain white rice|
|1||tablespoon olive oil|
|1||medium onion, thinly sliced|
|1||tablespoon curry powder|
|1||teaspoon ground cumin|
|2||cloves garlic, minced|
|1||pound 95% lean ground beef|
|1||cup (8 ounces) sour cream|
|1/2||cup 2% milk|
|1/2||cup raisins, divided|
|1/4||cup chopped walnuts, almonds or pecans|
- Cook noodles according to package directions.
- Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion; cook and stir 3 to 4 minutes. Add curry powder, cumin and garlic; cook 2 to 3 minutes longer or until onion is tender. Add meat; cook 6 to 8 minutes, stirring to separate meat.
- Stir in sour cream, milk, 1/4 cup raisins and sugar. Reduce heat to medium; cook, stirring constantly, until heated through. Spoon over hot noodles. Sprinkle with remaining 1/4 cup raisins and nuts.
Serve with sliced cucumber sprinkled with sugar and vinegar or plain yogurt topped with brown sugar, chopped bananas and green onions.
|Total Fat||35 g|
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