Ingredients:

175 – 200 g penne macaroni
2-3 tbsp beef or mutton mince
1 tbsp gram lentil
1 kg yogurt
1 tsp garlic paste
1 bunch fresh coriander, chopped
3-4 long green chillies, chopped
Salt to taste

Method:

* Boil lentils till tender but whole. Boil the penne in salted water with a few drops of oil. Strain and keep aside. Whip the yogurt with garlic and salt. Keep aside.
* Cook mince as in the usual Pakistani recipe but with less spices and oil or use any leftover cooked mince. Add whole gram lentils. Cover and leave on low heat for a minute or two. Keep aside.
* In a rectangular oven proof dish layer as follows: pasta, yogurt, mince and lentil mixture mixed slightly with the yogurt. Then sprinkle chillies and coriander over it.
* Serve warm or cold.

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