Ingredients

• 1 kg - boneless meat, diced (chicken or lamb)
• 1 tbsp - ground coriander
• 1 tbsp - ground cumin
• 1/4 tsp - turmeric powder
• 1 tsp - chilli powder
• 2 tsp - garam masala
• 1 - large onion
• 2 - green chillies sliced
• 1 tsp - each ground garlic
• 1 tsp - ginger
• 1 tin - coconut cream (450 ml) or 2 cups - coconut milk
• 2 tbsp -oil
• 1 tsp -oil
• 2 tbsp - white vinegar
• salt
• 300 g - macaroni elbows or any small pasta
• 4 - large tomatoes chopped

How to Make Macaroni Erachi

• Combine all the dry masala powders, ginger and garlic paste with the vinegar.
• Add the meat and marinate for 2 hours or overnight in the fridge.
• Heat the oil and cook the onion and chillies till onions become brown.
• Now add the marinated meat, tomatoes and coconut cream.
• Add salt to taste.
• Cook for about 50 minutes till the meat is cooked.
• There should be about 1/2 cup to 1/4 cup gravy in the meat. If not add a little water
• In another dish, cook the macaroni in boiling salted water. Once cooked, drain and add 1 tsp of oil and mix well.
• Now add to the cooked meat. Stir well and cook for 5 minutes.
• Remove from heat. Cool down for 5 minutes and serve with a salad.