Name: TANGIER KEEMA MACARONI MUFFINS recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Keema.... 250 gms; Eggs ...... 3; Macaroni.... 1/2 cup; Onion...... 1; green chillies.... 1 or 2; Ginger Garlic Paste ... 1 tbsp; Tangier Spice Mix .... 1 tbsp; Garam masala .... 1 tsp; Cumin powder... 1/2 tsp; Coriander powder.... 1/2 tsp; Red chilli powder... 1/2 tsp; Salt ..... to taste; Coriander leaves ... handful; Oil ..... 4 tbsps; Hung curd .... 6 tbsps; Garlic Powder ... 1/4 tsp; A pinch of salt to add in the hung curd

Ingredients Serving: 4

Keema.... 250 gms
Eggs ...... 3
Macaroni.... 1/2 cup
Onion...... 1
green chillies.... 1 or 2
Ginger Garlic Paste ... 1 tbsp
Tangier Spice Mix .... 1 tbsp
Garam masala .... 1 tsp
Cumin powder... 1/2 tsp
Coriander powder.... 1/2 tsp
Red chilli powder... 1/2 tsp
Salt ..... to taste
Coriander leaves ... handful
Oil ..... 4 tbsps
Hung curd .... 6 tbsps
Garlic Powder ... 1/4 tsp
A pinch of salt to add in the hung curd

Instructions

Wash the keema and squeeze out the water. Set aside.
In a pan heat oil and sauté the onion until golden brown. Add ginger garlic paste and green chillies.
Now tip in the keema and all the salt and the spice powders except the Tangier spice mix. It will be added in the end for making the muffins.
Sauté well until it is nice and brown. Add half cup water, coriander leaves and simmer to cook.
Remove it in a bowl and set aside to cool.
Boil the macaroni with little salt and just enough water to cover them. Add a spoon of oil. After two or three boils close the gas and cover with a lid.
In a few minutes the macaroni will be fluffy and done.
Beat the eggs with little salt.
In a large bowl take the keema, macaroni, coriander leaves and mix them together.
Now add the egg mixture and the Tangier spice mix.
Grease a muffin tray.
Spoon the prepared keema mixture into the moulds. Sprinkle a little Tangier spice mix on top and garnish with coriander leaves.
Bake them in a pre-heated oven at 250 C for 30 minutes. The time may vary by few minutes depending on the size and type of the oven.
Allow the muffins to cool a bit before removing from the mould.
Now remove them in a tray or plate.
Mix a little salt and garlic powder in the hung curd. Using a piping bag and star nozzle garnish the muffins before serving. You may skip this step if you want.

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