Mac N Mince

CREDITS

Recipe credit: @the_foodpassionista
Picture credit: Fatima A Latif
@_culinaryinspiration_

Bismillah hir Rahman nir Raheem

INGREDIENTS

1 kilo beef or mutton mince2 onions(chopped)3 heaped teaspoons ginger garlic paste 1 cube red masala(see previous post for this recipe) I used 1 teaspoon @sujees_gourmet_food peri peri masala2 teaspoons chilli powder ½ teaspoon tumeric powder 1 teaspoon cumin powder 1 ½ teaspoon coriander powder Salt to taste. 4 tomatoes (ground)A handful of rosa tomatoes(optional)1 green pepper thinly sliced 1 tomato sliced Fresh parsley Jalapeños Grated cheese A few Tablespoons of oil ½ packet of elbow macaroni(boiled and drained-reserve about ¼ to ½ cup of the pasta water) 2 cans of baked beans(can be omitted)

METHOD

Heat the oil in a large pot and add in the chopped onions and sliced jalapeños. Allow the onions to soften and turn translucent. Add in the mince, the ginger garlic and all the spices. Adjust the heat to a higher temperature and stir fry the mince until it’s slightly browned, mashing the mince with a wooden spoon, as you go along so your mince doesn’t end up lumpy. Reduce heat and add in the ground tomatoes and rosa tomatoes, cover the pot with a lid and allow to cook for a further 10 minutes. Do not dry out the mince. It must be saucy. Finally add in the baked beans and the macaroni with the ¼ cup pasta water and stir gently. Spoon this into an ovenproof casserole. Top with lots of grated cheese, tomato slices, green pepper slices and chopped parsley. Pop it into a hot oven (180 deg) for about 15 minutes. Serve into bowls add a dollop of chilli sauce and enjoy 💕

POSTED ON

24 Sep 2021

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