Keema Macaroni
Who can imagine Italian Macaroni, cooked with humble Indian style keema? But, trust me, it’s a delicious combination. Try this simple and delicious dish and change your definition of fusion food forever.
Ingredients
- 300 grms Mutton Mince, Keema
- 2 tbsp Ginger Garlic Paste
- Salt to Taste
- 1 1/2 tsp Red Chili Powder
- 2 nos Onions Medium Size, Chopped
- 2 nos Tomatoes Medium Size, Chopped
- 1/2 cup Tomato Puree
- 2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 3-4 tbsp Tomato Ketchup
- 3-4 cups Boiled Macaroni
- 2-3 tbsp Cheese For garnish
- Best Drop Lite Oil For Cooking
- Coal for Smoke
Instructions
- In a mixing bowl, combine Keema, salt, red chili powder & ginger garlic paste. Mix it well and keep it aside.
- In a thick bottom pan or a Kadhai, heat some oil and tip in chopped onions. Sauté onions until they turn soft and translucent.
- Then, add chopped tomatoes and mix well. Sauté on medium heat for about 5-7 minutes, until Masala is well combined.
- Now, add the marinated Keema and mix well. Sauté it on medium heat until the extra moisture dries up. Add the tomato puree and sautéuntil Keema is 90% cooked. You may add water if required.
- Once this is done, season it with Dhaniya powder, Jeera powder & tomato ketchup. Sauté for another 3-4 minutes more and then turn off the heat.
- Let’s give smoke to the Keema now. Heat a coal piece on the gas until red. Now, keep it in a steel Katori and keep it over Keema; add a dash of ghee. Now, cover and let the smoke penetrate.
- Once the Keema is smoked, add the boiled macaroni and cook for about 5 minutes. You may adjust the consistency of the sauce if required.
- Dish it out in a baking dish and garnish with grated cheese, bake it in a preheated oven at 180 degrees Celsius, for 5-7 minutes; until it forms a nice golden crust. Alternatively, you may garnish the macaroni with cheese in the Kadhai itself, and cover and cook on low heat for about 5minutes. Serve hot.
