Desi Style Hamburger Helper

This tasty one pot pasta dish is going to satisfy everyone - even the non-pasta eaters. While the base is made from keema, the overall pasta isn't overpowered with Indian spice - all of the spices evenly mellow out and are absorbed by a creamy red sauce. It's full of beautiful flavours with a hearty meat to pasta ratio. Large shells are the ideal pasta for this one pot dish - it soaks up all of the creamy sauce and the meat gets caught inside the shells.

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Desi Style Hamburger Helper

Prep Time: 10 minutes Cook Time: 30 minutes Yield: 4-6 servings

INGREDIENTS

For the Keema Masala

• 1 tsp ground coriander

• 1 tsp garam masala

• 1 tsp garlic powder

• 1 tsp dried methi (fenugreek) leaves

• 1/2 tsp ground cumin

• 1/2 tsp ground cinnamon

• 1/2 tsp dried mint

• 1/2 tsp black pepper

• 1/2 tsp Kashmiri red chili powder

For the Pasta

• 3 tbs olive oil

• 2 cups white onion, finely mined

• 2 very mild green chilies, finely minced

• 1 lb ground chicken

• Keema Masala

• 1 tsp white sugar

• 2 heaping tbs tomato paste

• 1 lb large shell pasta

• 5 cups water

• 1 cup whole milk

• 2-3 tsp salt

• 1-2 cups grated cheddar cheese

• A big handful cilantro

DIRECTIONS

1. Preheat a large pan over medium heat. Add the oil, and once it's hot and shimmering, add the onion and green chilies. Saute for 3-4 mins until it starts to get translucent, then add the ground chicken along with the keema masala. Saute for 7-10 mins until the meat starts browning, then add the sugar and tomato pasta; stir well to combine.

2. Stir the raw pasta into the ground meat mixture, evenly coating the pasta in the meat. Add the water, milk and salt, give it a final stir, then put the lid on. Reduce the heat to low and simmer for 7-10 mins, until the pasta is cooked.

3. Sprinkle the cheddar cheese over top the pasta, and put the lid back on for 60-90 seconds to melt the cheese. Uncover and stir to combine, then top with a handful of fresh cilantro. Serve immediately.

NOTES

• You can use ground beef or lamb in place of ground chicken; just reduce the amount of olive oil used initially because the beef/lamb will release more fat once it's cooked down than the chicken

• If you can't find mild green chilies, use only one spicy one. This pasta is not meant to be overly spicy; the mild green chilies just provide a floral, fruity chili flavour to the overall dish without making it spicy