Ingredients:
500 g beef mince or 500 g ground chicken
200 g elbow macaroni ( you can use any shape and also a bigger qty)
2 teaspoons oil
3 big onions, chopped
1 teaspoon cumin powder (optional)
1 teaspoon coriander powder (optional)
1/2 teaspoon ground aniseed (optional)
2 green chilies, chopped
3 -4 big tomatoes, chopped
1 teaspoon garam masala, plus
extra garam masala, to taste
1 teaspoon ground cayenne pepper
3 tablespoons garlic, chopped
1 teaspoon chopped ginger
3 cups water, 150% the volume of the macaroni ( e.g. if the pasta measures 1 cup use 1 1/2 cups of water)
2 tablespoons sesame seeds
1 tablespoon oregano or 1 tablespoon dried basil
2 tablespoons tomato ketchup or 2 tablespoons tomato paste, plus
extra tomato ketchup, to taste
2 tablespoons cilantro, to garnish
2 tablespoons grated cheddar cheese, to garnish (optional)
salt
Directions:
Wash the mince and drain well.
Saute 2 onions and 1 1/2 tblsp ginger and the garlic in 1 tsp oil till translucent.
Add the green chillies minced.
Now add the mince and all the spice powders except the cayenne.
Add salt to taste.Cook till almost done and dry and transfer to another pan.
Mix in the tomato paste or ketchup and set aside.
Add 1 tsp oil to the vessel again and saute the remaining onion and garlic till nice and golden brown.
Add some soya sauce/ sugar to help this process (a tsp or so- a trick I use to aid the onions in the process of frying).
Add the tomatoes chopped fine and stir well till they are incorporated.
Add the sesame seeds, the dried herb and the cayenne pepper powder.
Add the mince and stir.
Add the macaroni and the water.
add a little more salt to taste.
Bring to a boil.
Cover with a lid and simmer for 5-6 minutes till most of the water has been absorbed.
Mix and garnish with cliantro chopped and cheddar cheese grated.
Add tomato ketchup to taste if you think it necessary.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.