A packet of macaroni (500 gm packet)
1 1/2 lbs beef
2 large onions chopped
4-5 green chilies (remove seeds if you prefer less spicy)
1 medium carrot cubed
A pod of garlic
1 inch ginger
1-2 teaspoons of Cummin seed
2 teaspoons of curry powder or more according to your taste
1-2 teaspoons pepper
Salt to taste
1 beef stock cube ( chicken stock cube tastes good too)
1 cup thick Coconut Milk
A few curry leaves
Boil the macaroni according to instructions in the packet with a little salt (drain it and set aside). Wash & cut the beef into medium sized pieces. Boil the beef with 2-3 cups of water- with a little pepper and salt. Once done set aside (don’t throw the excess liquid).
Pound the ginger, garlic, green chilies and the cummin seeds (set aside).
In a large pan, heat 2-3 tablespoon of ghee/butter, stir in the chopped onions and the carrot and when it begins to soften , put in the rest of the pounded ingredients (garlic, ginger, green chilies, cummin seeds). Keep on stirring it you get a nice aroma (don’t let it brown).
Put in the curry powder ,curry leaves and the pepper and give it a good stir. Add the boiled beef with the excess liquid into this sautéed mixture and cover the pan with a lid & cook in moderate heat for 15 minutes. Next add the boiled macaroni. Mix in the beef stock cube. Cover and cook for further 10-15 minutes. Pour in the cup of coconut milk and add salt. Let it simmer for a while .
Serves 6-8 persons