Saturday, 18 October 2014

Kheema Macaroni – Spicy Mutton Mince cooked with Macaroni

Kheema Macaroni – Spicy Mutton Mince cooked with Macaroni

Once upon a time Macaroni was sitting on a shelf when suddenly she spied Mince sitting at the counter. She smiled at him, slowly walked towards him and seductively perching herself next to him. They began talking. Soon their talk turned into a harmonious melody, quite like something straight out of a Bollywood movie. After a bit of this and a dash of that (this happened in the 80’s so I can’t go the bold Bollywood route :P ) they came to understand they were made for each other. Soon after, Mince proposed to Macaroni. Macaroni, of course was a clever girl and knew a good thing when she saw one. She accepted the marriage proposal. In a big vessel, amongst great fanfare, they were married in the presence of friends and family. Mr. Onion, Mrs. Tomato, Ms. Cumin and many others attended the wedding to bless the couple. Macaroni and Mince went on to live happily ever after... After all, it was a match made in my kitchen. ;-)


½ kilo mutton mince
150 grams macaroni
3 large onions, sliced
12 medium-sized tomatoes, pureed in a blender
1 teaspoon cumin seeds
1 tablespoon ginger-garlic paste
2½ teaspoons red deghi mirch chili powder
½ teaspoon turmeric powder
1 teaspoon coriander-cumin powder
1 teaspoon Parsee Sambhar masala
1 teaspoon garam masala powder
Salt, to taste
4 tablespoons oil
4 tablespoons coriander leaves, chopped


  1. Heat oil in a pressure cooker, add cumin seeds and allow to splutter.
  2. Add the sliced onions and fry to golden brown.
  3. Add ginger-garlic paste and sauté well till a nice aroma emerges from the cooker.
  4. Add chili powder, turmeric powder, coriander-cumin powder, Parsee Sambhar masala, garam masala powder, salt and sauté for a minute.
  5. Add the pureed tomatoes and cook till the raw smell evaporates and the gravy thickens a wee bit.
  6. Add the mince and sauté for 5 minutes.
  7. Add the macaroni, stir once.
  8. Add 5 cups water and pressure cook for one whistle. After the first whistle, lower heat and cook for 3 minutes more and take the cooker off the hob.
  9. Allow the built up pressure in the cooker to reduce and when the cooker cools down open and empty the contents into a vessel.
  10. Check seasoning. Add the coriander leaves, give it a stir and serve with chapattis or bread.

Chef Notes:

  1. I used ribbed macaroni as I was clicking photographs for my blog but feel free to go with plain macaroni if ribbed macaroni isn't available.
  2. I’m a weird Bawi. I do not enjoy ‘al dente’ pasta. I always prefer it a bit on the softer side. The macaroni for this dish has to be cooked soft. Please don’t mistake soft for mushy.
  3. The water proportion mentioned for macaroni is for Del Monte brand. The proportion of water may differ with each brand so go by your experience and go by the brand you use regularly.
  4. I sometimes make this with beef mince instead of mutton mince. If you prefer a more robust flavor feel free to opt for beef mince instead of lamb/mutton mince. I know I do.
  5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.


  1. Parsee Sambhar masla no recipe malsaa? Thxs

    1. Hi Sanjay! Parsee Khambati Sambhar Masala is available commercially in shops or through online order. Please type Mangal Masala in the Google search engine as they have an all India online ordering service. I hope this helps. I will try my best to post the Parsee Sambhar recipe soon but for now please avail the masala sold by Mangal. Thank you ever so much for visiting the blog!