Mince Meat Fettuccine (Pasta)

Used up left over kheema curry to prepare pasta for Nehal’s dinner. Made for a quick and flavorful meal.

Ingredients: 

4 cups boiled fettuccine

1 tbsp olive oil

3-4 garlic flakes, crushed

1 onion, finely sliced

1 large tomato, blanched, skinned, chopped

1 tbsp italian seasoning or oregano/thyme/rosemary herbs

1 1/2 cups mince meat curry

salt to taste

1) Cook fettuccine in salted rapidly boiling water and a tbsp of oil until it turns soft yet firm. Remove from heat and strain. Add cold water and strain again. Leave the fettuccine in the strainer for 10 mts. Sprinkle a tbsp of olive oil and keep aside.
2) Drizzle olive oil in a vessel, add the crushed garlic and sliced onions and saute for 4 mts. Add the chopped tomato pieces and saute for 2 mts. Add the cooked mince meat curry and combine and cook for 2 mts. Add the dried italian seasoning and combine.
3) Add the strained fettuccine and toss the contents to combine. Turn off heat and remove onto serving bowl. 

To prepare Minced meat (Kheema) curry:
Heat one and half tbsps oil in a pressure cooker. Add 1 large chopped onion and saute till transparent. Add a tsp of ginger garlic paste and saute further for another 3 mts. Add 1/4 kg washed minced meat and cook for 7-8 mts on high heat, stir once in while. Add 1 tsp red chilli pwd, 1 tsp coriander pwd, 1/4 tsp cumin pwd, 1/4 tsp garam masala pwd and salt to taste. Combine well. Add a cup of water and pressure cook till the kheema is completely cooked and soft. This could take about 15-18 mts. Add a tsp of kasuri methi and combine. Turn off heat. If the curry is watery, cook till the water evaporates.

Source : sailusfood.com