Stove Top

Elbow Pasta with Kheema Sauce



250gm minced meat
¼ tsp. turmeric powder
¼ coriander powder
¼ cumin powder
2 tbsp. plain yoghurt
3 onions, sliced
2-3 fenugreek/methi leaves
3 tomatoes, blended with skin
2 tbsp. tomato puree/paste
1-2 green chilies
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. ginger
1 tsp. garlic
¼ cup plain yoghurt – whipped
Salt to taste
1 tsp. coriander powder
1 tsp. cumin powder
½ tsp. garam masala
½ tsp. turmeric powder
½ tsp. red chili powder
Juice of half a lemon
2-3 tbsp. chopped coriander leaves
Oil, as needed

Marinate the beef in ¼ tsp. each of turmeric, coriander, cumin powders, some salt and 2 tbsp. of plain yoghurt. Set aside for at least half an hour.

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 color 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 chili powder plus the green chilies. Cook for a few minutes on low heat making sure the yoghurt is well blended into the mince, and adjusting salt/chili to your liking. If you prefer a vivid color 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 the 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 chili sauce if preferred. Serve with a fresh salad.


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