Mince and Pasta Baked Delight
Mince and Pasta Baked Delight is a savory baked appetizer made with minced meat, pasta , vegetables, eggs and aromatics.
Equipment
- 6-inch baking tin
- Mixing bowls
- spatula
- heavy bottom pan
Ingredients
Ingredients (1 cup = 250ml)
Minced meat
- 250 gm minced meat cleaned and washed goat/lamb or chicken mince, cleaned and washed
- 2 medium onions finely chopped
- 1 tomato finely chopped
- 2 green chilies chopped
- 1 tbsp ginger chopped
- 1 tbsp garlic chopped
- Few sprigs fresh coriander chopped
- 1 tsp salt
- 1 tsp coriander powder
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ¼ tsp garam masala powder
- 3 tbsp cooking oil
- water as needed
Savory Cake
- Above cooked minced meat
- 1/3 cup small elbow macaroni cooked al dente
- 2 large eggs or 3 small eggs
- 1/4 cup bell pepper chopped
- ¼ cup carrots chopped
- ¼ tsp salt adjust as needed
- ½ tsp coriander powder
- ¼ tsp red chili powder
- ¼ tsp garam masala powder
- 2 walnuts chopped
- Few sprigs fresh coriander chopped
Instructions
Minced Meat
- Firstly, heat oil in a pan and sauté chopped onions till light pink.
- Then, add mutton mince, turmeric powder, ½ tsp salt, ginger and a tablespoon or two of water (to prevent burning). Initially cover the pan and cook on medium flame for around 7-10 minutes.
- Now remove the cover and let the liquids evaporate.
- Add chopped garlic (or garlic paste), green chilies. coriander powder and red chili powder.
- Continue to sauté till you see a slight browning of the bottom of pan. Add a tablespoon or two of water at this stage and stir. Repeat this process 2-3 times till the color of the mince has turned intense- a technique known as the bhuna method, where food is cooked down to develop an intense hue and flavor.
- Then add tomato puree Sauté till the tomato puree is well incorporated and juices dry.
- Finally add about 100 ml of water, sprinkle garam masala and chopped fresh coriander.
- Cover and cook for 30 minutes till liquids dry completely.
- Once the minced meat is cooked and liquid has dried, switch off flame. Partially uncover to cool the mincemeat.
Make and Bake Mincemeat Pasta Savory Cake.
- In another wide bottom pan boil elbow macaroni, al dente.
- Break eggs in another mixing bowl. Add a pinch of salt, coriander powder, chili powder. Give it a mix.
- Combine the eggs mixture, boiled macaroni, chopped carrots, bell peppers and chopped cilantro. Adjust for seasoning.
- Turn out the mixture into a greased pan. Garnish with some chopped walnuts and cilantro.
- Bake in a preheated oven at 180°Celsius for 30 minutes.
- After 30 minutes, do check test if toothpick comes out clear from the savory cake, it is done. If the top looks mushy and wet, continue to bake for another 5 minutes or so.
- Once baked, remove the savory cake from oven and let it sit for five minutes.
- Cut into square pieces and serve warm
What to serve with
- Serve warm with coriander mint chutney, or hot chili garlic sauce, onion lachcha salad and pineapple mojito. Along side you could serve pasta salad or sprouts chat.
Video
Notes
- Here mutton mince is used, but you could alternatively use chicken mince.
- You could add chopped tomatoes instead of pureed tomatoes.
- We need a dry mixtu
- Small elbow macaroni works best. Optionally you could use any other small size variety of pasta. re for baking. Completely covering the hot keema mixture may result in condensation.
- If eggs are small, use three of them.