Ingredients

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• 300<\/span> grms<\/span> Mutton Mince, Keema<\/span><\/li>
• 2<\/span> tbsp<\/span> Ginger Garlic Paste<\/span><\/li>
• Salt to Taste<\/span><\/li>
• 1 1\/2<\/span> tsp<\/span> Red Chili Powder<\/span><\/li>
• 2<\/span> nos<\/span> Onions Medium Size, Chopped<\/span><\/li>
• 2<\/span> nos<\/span> Tomatoes Medium Size, Chopped<\/span><\/li>
• 1\/2<\/span> cup<\/span> Tomato Puree<\/span><\/li>
• 2<\/span> tsp<\/span> Coriander Powder<\/span><\/li>
• 1\/2<\/span> tsp<\/span> Cumin Powder<\/span><\/li>
• 3-4<\/span> tbsp<\/span> Tomato Ketchup<\/span><\/li>
• 3-4<\/span> cups<\/span> Boiled Macaroni<\/span><\/li>
• 2-3<\/span> tbsp<\/span> Cheese For garnish<\/span><\/li>
• Best Drop Lite Oil For Cooking<\/span><\/li>
• Coal for Smoke<\/span><\/li><\/ul><\/div><\/div>\n

  Instructions

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  • In a mixing bowl, combine Keema, salt, red chili powder & ginger garlic paste. Mix it well and keep it aside.<\/span><\/div><\/li>
  • In a thick bottom pan or a Kadhai, heat some oil and tip in chopped onions. Saut\u00e9 onions until they turn soft and translucent.<\/span><\/div><\/li>
  • Then, add chopped tomatoes and mix well. Saut\u00e9 on medium heat for about 5-7 minutes, until Masala is well combined.<\/span><\/div><\/li>
  • Now, add the marinated Keema and mix well. Saut\u00e9 it on medium heat until the extra moisture dries up. Add the tomato puree and saut\u00e9until Keema is 90% cooked. You may add water if required.<\/span><\/div><\/li>
  • Once this is done, season it with Dhaniya powder, Jeera powder & tomato ketchup. Saut\u00e9 for another 3-4 minutes more and then turn off the heat.<\/span><\/div><\/li>
  • Let\u2019s 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.<\/span><\/div><\/li>
  • 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.<\/span><\/div><\/li>
  • 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.<\/span><\/div><\/li><\/ul><\/div><\/div>\n

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    Video

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