INGREDIENTS

1. 500gbeef minceor ground chicken
2. 200gelbow macaroni(you can use any shape and also a bigger qty)
3. 2teaspoonsoil
4. 3bigonions, chopped
5. 1teaspooncumin powder (optional)
6. 1teaspooncoriander powder (optional)
7. 1/2teaspoonground aniseed (optional)
8. 2green chilies, chopped
9. 3-4bigtomatoes, chopped
10. 1teaspoongaram masala, plus
11. extragaram masala, to taste
12. 1teaspoonground cayenne pepper
13. 3tablespoonsgarlic, chopped
14. 1teaspoon choppedginger
15. 3cupswater, 150% the volume of the macaroni(e.g. if the pasta measures 1 cup use 1 1/2 cups of water)
16. 2tablespoonssesame seeds
17. 1tablespoonoreganoor dried basil
18. 2tablespoonstomato ketchup or tomato paste, plus
19. extratomato ketchup, to taste
20. 2tablespoonscilantro, to garnish
21. 2tablespoons gratedcheddar cheese, to garnish (optional)
22. salt

DIRECTIONS

1. Wash the mince and drain well.
2. Saute 2 onions and 1 1/2 tblsp ginger and the garlic in 1 tsp oil till translucent.
3. Add the green chillies minced.
4. Now add the mince and all the spice powders except the cayenne.
5. Add salt to taste.Cook till almost done and dry and transfer to another pan.
6. Mix in the tomato paste or ketchup and set aside.
7. Add 1 tsp oil to the vessel again and saute the remaining onion and garlic till nice and golden brown.
8. Add some soya sauce/ sugar to help this process (a tsp or so- a trick I use to aid the onions in the process of frying).
9. Add the tomatoes chopped fine and stir well till they are incorporated.
10. Add the sesame seeds, the dried herb and the cayenne pepper powder.
11. Add the mince and stir.
12. Add the macaroni and the water.
13. add a little more salt to taste.
14. Bring to a boil.
15. Cover with a lid and simmer for 5-6 minutes till most of the water has been absorbed.
16. Mix and garnish with cliantro chopped and cheddar cheese grated.
17. Add tomato ketchup to taste if you think it necessary.