Curried Mince Macaroni Recipes

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CURRIED MINCE MACARONI



Curried Mince Macaroni image

This is a regular pasta dinner in my household,and has always been.. even before I got married.Easy to make and scrumptious to eat....

Provided by UmmAzhar

Categories     One Dish Meal

Time 35m

Yield 3 serving(s)

Number Of Ingredients 14

1 (500 g) packet pasta shells (macaroni)
250 g ground lamb
1 medium onion, finely chopped
3 medium tomatoes, chopped
2 tablespoons ginger paste
2 tablespoons garlic paste
250 ml yogurt
1/2 teaspoon garam masala powder
3 teaspoons red chili powder
4 tablespoons finely chopped coriander leaves
2 green chilies
1 lime, juice of
salt
1 1/2 teaspoons vegetable oil (or any other)

Steps:

  • Take a deep pan and heat the 1& 1/2 tbsps oil.
  • Add chopped onions and fry till transclucent.
  • lower the flame to medium heat and add the garam masala powder and fry for a couple of seconds.
  • Add the lamb mince and fry till no longer pink and water has dried up.
  • Keep breaking the lumps to ensure the meat is lump free.
  • Now add the Ginger-garlic paste ,chilli powder and salt and fry for another minute.
  • Add the yogurt and cook for 2-3 minutes,stirring now and then to get a uniform mixture.
  • Now add the chopped tomatoes,green chillies,lime juice and the chopped coriander,and mix well.
  • Cover the pan and let cook on low flame for 15 mins,till you can see some oil on the top of the curry.
  • Cook the pasta as per instructions (a little under done).
  • Mix the pasta in the curry and let cook on the lowest flame for a further 5-10 minutes.
  • The entire dish should be saucy-- Garnish with a few coriander leaves.
  • I usually serve it with some yogurt chutney.
  • NOTE:.
  • The yogurt might break up due to the heat,so please don't worry about it.It is just a process,that will make the curry,taste tangy rather than creamy.
  • I wanted to add a few sugesstions to this recipe after reading the reviews -- the oil can be reduced if your mince is fatty,this is just an estimate,so go by your judgement -- as for the tomatoes,i usually add tin when fresh is not available,and personally i feel it doesnot alter the taste -- .

CURRIED MACARONI AND CHEESE



Curried Macaroni and Cheese image

Provided by Roger Mooking

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 stick butter
1 teaspoon vegetable oil
1/2 red onion, diced
2 cloves garlic, minced
1 green chile, split lengthwise, optional
1 tablespoon curry powder
1/4 cup plus 2 tablespoons all-purpose flour
5 cups (2 percent low-fat) milk
2 1/2 cups Provolone or any other mild cheese, grated
1 1/4 pounds elbow macaroni pasta, prepared according to package instructions
1/2 cup bread crumbs
Bunch asparagus, trimmed
Kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large pot, melt the butter with the oil over medium heat. Add in the red onion, garlic, and green chile and saute until tender, approximately 2 minutes. Sprinkle over the curry powder and all of the flour, stirring to create a roux. Whisk to remove the lumps, and cook the flour for approximately 1 minute.
  • Slowly pour in the milk while whisking to create a curried creamy sauce over low heat.
  • Bring the sauce to a simmer, and continue whisking for 2 minutes. Remove the pot from the heat, discard the green chile, and add 2 cups grated Provolone, and stir until smooth.
  • Add the cooked macaroni to the curry sauce, mix until evenly coated, and season with salt. Transfer the macaroni mixture to a 9 by 9-inch baking dish. Sprinkle the top with 1/4 cup bread crumbs and 1/4 cup cheese.
  • Arrange the asparagus in a line over the macaroni. Sprinkle the remaining 1/4 cup bread crumbs and cheese over the asparagus, and bake for 30 to 40 minutes, or until the top is golden brown.

MINCED BEEF CURRY



Minced Beef Curry image

Make and share this Minced Beef Curry recipe from Food.com.

Provided by DewyBluebell

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, cubed
4 garlic cloves, minced
1 lb minced beef
1/2 beef stock cube
4 dashes Worcestershire sauce
1 1/2 teaspoons curry powder, madras
200 ml coconut milk

Steps:

  • Heat oil in a medium hot pan.
  • Brown onions. Throw a little dash of salt on the onions. Stops them burning.
  • Put the garlic in the pan and cook for about 1 min.
  • Move the onions and garlic to the side of the pan and brown the mince.
  • If a lot of liquid comes off the mince pour it into a little bowl hang onto it for later.
  • Once the mince is brown, turn up the heat and let it sit in the pan for about 4 mins until you get some searing on the meat. This is where the flavour is going to come from.
  • Mix the liquid from the meat if not too fatty, stock cube and dashes of worcestershire sauce. Keep to one side.
  • When mince is browner -- lower the heat to medium add the curry powder and cook for 1 minute.
  • Add the stock liquid, make sure this is well mixed.
  • Add the coconut milk. Mix well. Once simmering lower the heat and cook for about 20 minutes This gets better with time.
  • If the curry is too strong use the leftover milk from the coconut milk tin to thin. Usually 400 ml in a tin.
  • Serve with rice, put some veg with it or the carb police will be after me! :D.

Nutrition Facts : Calories 372.8, Fat 29.1, SaturatedFat 16.4, Cholesterol 77.2, Sodium 162.6, Carbohydrate 5.6, Fiber 0.8, Sugar 1.3, Protein 22.8

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