book campbell cook cooking soup
In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/ 2 teaspoons coriander, and 1/ 2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates. Lay out wonton wrappers on aluminum foil. Mound two large spoonfuls of beef mixture in the center of one wrapper. Dip a finger in water and trace it around all four edges.
Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat- shaped ravioli.
Repeat, making 13 ravioli. Place ravioli in steamer and steam 40 minutes. Meanwhile, mix together the yellow split peas, 1/ 8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/ 4 teaspoon cumin, chicken bouillon, and 1 1/ 2 cups of water in a saucepan.
Bring to a boil, then simmer over medium- low heat for about 45 minutes, or until it reaches a thick slurry- like consistency. Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/ 8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes. To serve, spread yogurt on a serving plate. Top with ravioli, and top again with split pea mixture.
Finally, top with tomato and beef mixture. Serve immediately.
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