KEEMA MACARONI

Ingredients

• 1 kg packed of elbow macaroni or any small sized pasta par-boiled
• 1 lb minced beef 1/2 kg
• 1 large red onion sliced
• 1 tbsp garlic ginger paste
• 3 large tomatoes chopped or 1 cup canned tomatoes
• 2 tsp salt or to taste
• 2 tsp red chili powder lal mirch
• 1/2 tsp red chili flakes or to taste kooti lal mirch
• 1/2 tsp turmeric powder haldi
• 2 tsp coriander powder dhania powder
• 1 tbsp roasted and grounded cumin seeds bhuna wa pisa zeera
• 1 tsp garam masala powder
• 2 cups of your favorite veggies finely chopped I used carrot and bellpepper
• 1/2 cup of oil
• Finely chopped Coriander for garnish optional

Sauces

• 1 1/4 cup of Tomato paste or ketchup or pasta sauce
• 1/4 cup of Sriracha sauce
• 4 tbsp of Soy Sauce
• 4 tbsp of Hot sauce

Instructions

1. In a pot, add oil and sliced onions. Saute at medium heat until the onion turn golden brown.
2. Add in minced meat and garlic ginger paste and saute the beef at high flame until all the water from the beef evaporates.
3. Now add all the spices and tomatoes to the meat. Saute for 2 mins. Add 4 cups of water and cover the meat to cook at medium flame for about 30 mins or until all the water dries up.
4. When the water in the meat dries up, add your chopped vegetables and saute for another 3 mins.
5. Add in half of the sauce mix in the meat and mix well.
6. Add in your boiled pasta and stir the pasta for another 3 mins.
7. Cover the pot and let the pasta rest for 5 mins.
8. Add in the rest of the sauce mix in the pasta and adjust your seasoning accordingly.
9. Serve immediately garnished with coriander.