Macaroni Erachi

Recipe by
Total Time:
3 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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