Afghan Noodles

Prepare pasta according to package directions, drain. In a tiny-mesh sieve or a cheesecloth-lined colander, drain the yogurt for 1/2 hour.

While pasta cooks, in a small bowl, combine drained yogurt, 1/2 teaspoon of the chili powder, lemon juice and 1/2 of the mint, set aside. In a frying pan saute the onion in the vegetable oil until translucent. Add ground beef and saute just until the pink disappears.

Drain beef well, then return to frying pan and add remaining chili powder, remaining mint, salt and pepper and cook one minute more. Add the tomatoes and simmer five minutes.

Transfer pasta onto a serving plate and pour yogurt mixture on top. Then spoon meat mixture over yogurt and noodles and serve.

Note: 2 teaspoons dried mint can be substituted for fresh mint.