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Beef et Pasta Bake

ingredients

serves 4
900 g (2 lb) steak, cut into cubes
150 ml (1/4 pint) 2/3 cup beef stock
450 g (1 lb) dried macaroni
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
1/2 tsp garam masala
salt
fresh coriander (cilantro) and flaked (slivered) almonds, to garnish

korma paste

60 g (2 oz) 1/2 cup blanched almonds
6 garlic cloves
2.5 cm (1 inch) piece fresh root ginger, coarsely chopped
6 tbsp beef stock
1 tsp ground cardamom
4 cloves, crushed
1 tsp cinnamon
2 large onions, chopped
1 tsp coriander seeds
2 tsp ground cumin seeds
pinch of cayenne pepper
6 tbsp of sunflower oil

method

1. To make the korma paste, grind the almonds finely using a pestle and mortar. Put the ground almonds and the rest of the korma paste ingredients into a food processor or blender and process to make a very smooth paste.

2. Put the steak in a shallow dish and spoon over the korma paste, turning to coat the steak well. Leave in the refrigerator to marinate for 6 hours.

3. Transfer the steak and korma paste to a large saucepan, and simmer over a low heat, adding a little beef stock if required, for 35 minutes.

4. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the macaroni and cook for 10 minutes until tender, but still firm to the bite. Drain the pasta thoroughly and transfer to a deep casserole. Add the steak, double (heavy) cream and garam masala.

5. Bake in a preheated oven at 200°C/ 400°F/Gas Mark 6 for 30 minutes. Remove the casserole from the oven and allow to stand for about 10 minutes. Garnish the bake with fresh coriander (cilantro) and serve.

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