Aush (Afghan Lamb Chili) - cooking recipe

Ingredients

1 lb ground lamb
10 ounces frozen chopped spinach
1 (11 ounce) can chickpeas
2 (11 ounce) cans diced tomatoes
4 teaspoons dried mint
4 minced garlic cloves
1 teaspoon red pepper flakes
5 teaspoons ground cumin
2 teaspoons chili powder
6 teaspoons garam masala
16 ounces dry fettuccine pasta
1 gold onion
1 cup sour cream

Preparation

Thaw and thoroughly drain the frozen spinach.
Brown ground lamb in skillet, then remove to a cast iron pot or dutch oven. Leave the drippings in the skillet.
Chop one gold/yellow onion.
Use the drippings in the skillet to cook 1 chopped onion until almost translucent. Use slotted spoon to add the cooked onions to the pot with the lamb.
Add the diced tomatoes (with juice), the chickpeas (drained), the chopped spinach, the minced garlic, and all of the dry spices to the pot.
Simmer pot for 6 hours on low heat.
Boil salted water for fettucini.
Break fettucini in half and cook for 8 minutes at a low boil.
Stir 1 cup sour cream into simmer pot.
Serve chili hot over drained fettucini!