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Post by Nanncian on Mon Mar 24, 2014 1:33 am

For the Keema
500 gms minced lamb/keema
100 gms peas (I used frozen)
2 tblsp oil
2 medium onions, finely chopped
1 tomato, finely chopped
2 green chillies split in the middle
1 bay leaf
2 large black cardamoms
2 small green cardamoms
1 tsp cumin seeds
4 cloves
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 to 1 tsp red chilli powder (depending how hot you like it)
1 cup water
Salt to taste
A handful of coriander leaves chopped

For the Macaroni
1 packet Elbow macaroni
2 tblsps butter
1 tblsp all-purpose flour
4 cups milk
1 tsp Worcestershire sauce
1 tsp tobasco
Salt and pepper to taste
And any cheese lying in your fridge is fine for the topping.

For Bechamel sauce:
7½ Tbsp butter.
¾ cup flour
5½ cups whole milk
1/2 cup heavy cream
1 bay leaf


For the keema
1. Wash your minced meat and set aside to dry. Heat a large pan and add the oil to it. Add the bayleaf, cardamom pods and cloves to it. Stir for 30 seconds. Add the cumin seeds and let it splutter. Add the green chillies which have been split from the center.
2. Add the onion and saute until they begin to caramelise a bit, add tomatoes. Saute for 4 to 5 minutes, until the tomatoes lose its acidity. Add the turmeric powder, cumin powder, coriander powder, chilli powder and a little salt, saute for another minute and add the keema.
3. When the keema starts to change colour add the peas and the water. Cover and let it cook for atleast 30 minutes or until done. Check for seasoning. Add the coriander leaves.

For the macaroni
1. Bring a pot of water to the boil. Add salt and a couple of drops of oil. Throw in the pasta. Let it cook for 10-12 minutes, or until done.
2. In a saucepan melt the butter over low heat. Add the flour and stir constantly with a wooden spoon being careful not to burn the roux. Continue stirring over low heat for three minutes or so; properly cooking the butter and flour will help keep the sauce from becoming lumpy or having a gritty texture. Pour the heated milk into the roux a little at a time, stirring well with a wooden spoon until completely mixed each time; discard the bay leaf. When all the milk is mixed in, continue stirring over low heat until it begins to thicken. Stir in the heavy cream. Continue to cook stirring constantly until thickened, about 15-20 minutes.
3. Increase the flame to medium, stir in the remaining milk and add the Worcestershire and Tabasco and salt and pepper, let it cook until the desired consistency.

For assembly
1. Take out one cup of the bechamel sauce and keep aside. Mix the macaroni into the bechamel and stir till all elbows are coated well.
2. In a baking dish, put one layer of the pasta in bechamel sauce and put all the keema-matar (minced meat) on top. Top with the remaining layer. At this point this dish can go into the fridge for upto 24 hours.

3. When you're ready to bake, pour the reserved cup of bechamel on top of the layered keemaroni and top with cheese. Bake at 200 degrees for 30 minutes. Serve hot!



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