1 teaspoon(s) freshly ground pepper, plus more to taste
1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) ground cinnamon
1 pound(s) ground bison
1/2 cup(s) pomegranate juice
1 can(s) (14-ounce) diced tomatoes
1 cup(s) chopped fresh cilantro, divided
1 tablespoon(s) chopped fresh mint, 1 tablespoon(s) lemon juice, plus more to taste
1 pound(s) whole-wheat wide pasta, such as pappardelle or fettuccine
1/2 cup(s) nonfat plain yogurt, preferably Greek-style (see Note)
Instructions
Put a pot of water on to boil. Heat oil in a large, high-sided
skillet or Dutch oven over medium heat. Add onion, carrot, and
celery; cook, covered, stirring occasionally, until softened, about
10 minutes. Add garlic and cook, stirring, for 1 minute more.
Stir in paprika, coriander, salt, pepper, cumin, and cinnamon.
Cook, stirring, until the vegetables are well coated and the
spices are fragrant, about 45 seconds.
Increase the heat to medium-high and add bison. Cook, stirring
and breaking it up with a wooden spoon, until no longer pink, 4
to 6 minutes. Add pomegranate juice and scrape up any
browned bits. Stir in tomatoes and juice, 3/4 cup cilantro, mint,
and lemon juice. Bring to a simmer. Reduce heat; cook,
uncovered, maintaining a gentle simmer and stirring
occasionally, for 15 minutes. Add a little water if the sauce gets
too thick; if it's too thin, increase the heat and boil for a few
minutes. Season with more pepper and lemon juice, if desired.
Meanwhile, cook pasta in boiling water until just tender, about 9
minutes or according to package directions. Drain and divide the
pasta among 8 shallow bowls. Spoon the sauce over the noodles
and garnish with a dollop of yogurt and a sprinkle of the remaining
cilantro.
Note- Greek-style yogurt is made by removing the whey from
cultured milk, which gives the yogurt an extra-thick and creamy
texture. Look for it with other yogurt in large supermarkets.
Originally Submitted
5/12/2009
0 Out of 5 from
0 reviews
You can add this Turkish Pasta with Bison Sauce recipe to your own private DesktopCookbook.