KEEME MACRONI JI PUDDING (Keema Macaroni Bake)

This is a very popular snack made in most of the Sindhi homes. You may also use chicken mince if you prefer that. It is very easy to prepare and since it is a baked snack it is preferred over the other fried ones. Vegetarian version can be made but eggs are must in this as they help in binding.

Ingredients:
Mutton mince ........ 500 gms.
Eggs .................... 6-7
Macaroni ............. 1 cup (boiled)
Onions .................. 3-4 (sliced)
Ginger paste ........ 1 tsp.
Garlic paste ......... 1 tbsp.
Green chillies ....... 2-3 (chopped)
Tomato puree ...... 2 tbsp.
Turmeric powder .... 1/4 tsp.
Coriander powder .. 1 & 1/2 tbsp.
Cumin powder ... 1 & 1/2 tbsp.
Garam masala .... 2 tbsp.
Red chilli powder ... 1tsp.
Salt ............ to taste
Oil

Method:

1. Heat oil in a pan and fry the onions till golden brown.
2. Add the ginger garlic paste and green chillies. Saute and add the mince.
3. Add the masalas, tomato puree and salt.(Save little masala powders to sprinkle on top)

4. Saute the keema adding a little water and simmer it to cook until done. It has to be dry. Let it cool.
5. Meanwhile boil the macaronis with a little salt, drain and set aside.
6. Beat all the eggs in a bowl with a little salt.

7. In a big bowl mix the keema, macaroni and beaten egg mixture (Save a little to pour on top)

8. Mix the remaining portion of the dry masalas and check the salt.
9. Grease a baking tray and pour the mix into it. Spread the remaining egg on it and sprinkle a little garam masala and red chilli powder.
Garnish with coriander leaves.

10. Bake in a pre-heated oven for 18-20 minutes until done.(The baking time varies according to the type and size of the oven)
11. Let it cool and cut into pieces.
Serve with mint chutney and sauce.

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