Madzounov Champra Porag

• 1 pound ground lamb or beef
• 1 medium onion, finely chopped or grated
• Salt and pepper
• 1 teaspoon cinnamon
• 1 chicken bouillon cube
• 3/4 pound pasta shells or other small pasta shapes
• 1 egg, lightly beaten
• 1 quart plain whole-milk yogurt
• 4 tablespoons butter
• 45 cloves garlic, crushed
• 3 tablespoons crushed dried mint

1. Mix the ground meat and onion and add salt, pepper, and cinnamon.
2. Work to a soft paste with your hands and roll into 3/4-inch balls.
3. Bring to the boil, with the bouillon cube, enough water to cover the meatballs.
4. Drop them in and poach them for about 15 minutes.
5. Cook the pasta in boiling salted water until done al dente.
6. Beat the egg into the yogurt (so that the yogurt doesnt curdle; see page 113) and season with salt and pepper.
7. Slowly bring to the boil, stirring every so often.
8. Add the drained meatballs and drained pasta and heat through.
9. For the garnish, melt the butter, and stir in the garlic and the mint.
10. Let it bubble for a moment only.
11. The garlic should not fry.
12. Serve hot with the garnish dribbled on top.

ground lamb, onion, salt, cinnamon, chicken, pasta shells, egg, milk, butter, garlic, mint

Taken from www.epicurious.com/recipes/food/views/madzounov-champra-porag-373561 (may not work)