Servings : Serves 4
Keema Pasta is basically a meat sauce pasta using minced meat.
- 250 gm beef mince (or you can use half beef and half lamb mixture) (marinate in quarter tsp each of turmeric, coriander, cumin powders, some salt and 2 tbsp. of plain yoghurt)
- 3 onions, chopped
- 4 tbsp oil
- 2-3 fresh fenugreek/methi leaves
- 3 tomatoes, blended with skin
- 2 tbsp tomato puree/paste
- 1-2 green chillies
- 2 potatoes, peeled and cubed
- 1 small green capsicum, cubed
- 1 small red capsicum, cubed
- some whole pepper, 2 cloves, 2 cardamom pods
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/4 cup plain yoghurt - whipped
- salt to taste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- juice of half a lemon
- 2-3 tbsp chopped coriander
- 400 gm pasta
Heat the oil in a pan, add the fenugreek/methi leaves. Then add the whole pepper, cloves and cardamom pods. Let them fry for a few seconds, then add the grated onions. Fry them until golden brown, now add the garlic and ginger pastes, followed by the cubed capsicum and potatoes. Fry these together for a couple of minutes, then add the tomato paste and the turmeric, coriander & cumin powders. Once these have cooked together slightly, add the mincemeat, and sort of fry it into the mixture for 2-3 minutes until the colour changes slightly.
Add the blended tomatoes and a bit of chopped coriander. Cover and simmer together until the tomatoes are cooked and getting dry, and the oil begins to separate from the sides. Add the yoghurt and red chilli powder plus the green chillies. Cook for a few minutes on low heat making sure the yoghurt is well blended into the mince, and adjusting salt/chilli to your liking. If you prefer a vivid colour in your curry, you can add a bit of fried crushed onions or extra tomato paste. If you prefer extra gravy like we do, then add some warm water and boil for a few minutes. If you like your curry on the dry side, then do not add any extra water, let it dry up to your liking.
Once done, sprinkle garam masala and chopped coriander over the top and squeeze the lemon. Give it a quick mix and you’re done! Serve with rotis, chapatis or rice, or as preferred!
Boil your elbow pasta and drain. Then add the keema curry and stir together until well combined. You can add a tbsp. or so of ketchup or chilli sauce if preferred. Serve with a fresh salad and enjoy! 🙂