KEEMA MACARONI

Prepare the Keema:

2. - In a large pan or skillet, heat oil over medium heat.
3. - Add diced onion to the pan and sauté until it becomes translucent and starts to soften.
4. - Stir in minced garlic and continue cooking until fragrant, taking care not to burn it.
5. - Add the mince to the pan. Use a spatula to break it apart and cook it through, stirring occasionally until the meat changes color and is browned.
6. - Sprinkle in salt, coarse black pepper, crushed red chillies, and oregano. Mix well and let it cook for a few more minutes to allow the spices to blend with the meat.
7. - Pour in the plum tomatoes (or chopped fresh tomatoes). Stir thoroughly to combine all ingredients and bring the mixture to a gentle simmer.
8. - Cover the pan and let it cook on low heat, stirring occasionally, until the gravy thickens, the mince becomes tender, and oil bubbles on top.

Cook the Macaroni:

2. - In a large pot, bring water to a boil, and add salt and oil.
3. - Add macaroni pasta to the boiling water and cook according to the package instructions until al dente.
4. - Once cooked, drain the macaroni in a colander and run it under cold water briefly to stop the cooking process. Set aside.

Combine and Serve:

2. - Carefully add the drained macaroni to the keema mixture in the pan. Stir well to combine, ensuring that the pasta is evenly coated with the keema sauce.
3. - Sprinkle mozzarella cheese on top of the macaroni and keema mixture. Cover the pan with a lid and let it cook on low heat until the cheese has melted and become gooey.
4. - Once the cheese is melted, remove the pan from heat. Serve the keema macaroni hot, garnished with fresh chopped coriander or parsley and sliced chillies, if desired.