YOUR
GROCERY LIST
500 g spaghetti, cut into 10cm lengths
3 tablespoons vegetable oil
1 large onion or 200 g, finely chopped
500 g minced beef
2 teaspoons ground cumin
1 teaspoon ground black pepper
2 cube MAGGI® Chicken Stock Bouillon Cube or 20 g
½ cup water or 125 ml, hot
3 tablespoons butter
3 cups yoghurt or 750 g
3 cloves garlic, crushed
½ cup fresh parsley or 30 g, finely chopped
HOW TO PREPARE
SPAGHETTI WITH YOGHURT AND MEAT RECIPE
Boil the Spaghetti according to package directions. Strain and keep aside.
Heat the Vegetable Oil and fry the Onions, Minced Meat, Cumin and Black pepper for five minutes. Add MAGGI Chicken Stock and water and simmer for another five minutes until most of the stock has been absorbed.
Melt Butter in a large sauce pan, add spaghetti to the saucepan and stir with butter over heat for five minutes, and transfer spaghetti in a baking dish.
Mix Yogurt with Garlic, pour over the spaghetti. Cover this with cooked minced meat mixture, and chopped Parsley.
Bake in a pre-heated oven at 175c for 15 minutes, Serve hot.
NUTRITIONAL INFORMATION
FOR SPAGHETTI WITH YOGHURT AND MEAT RECIPE
Per Portion of 300g
Energy : 697.00 Kcal
Protein : 40.00 g
Carbohydrate : 75.00 g
Fats : 30.00 g