Ingredients
20 pasta shells.
2 lbs lean ground beef
3-4 tbsp Patak’s madras paste
1 tbsp tumeric
1 tbsp ground cumin
2 tsp ground coriander
1 large tomato, diced
1 medium onion, diced
1 clove garlic, minced
3 tbsp olive oil
4-5 tbsp mayo
1- 1 1/2 cup milk
1-2 tbsp flour
Preparation
Shells: Bring the water to a boil, add a wee bit of oil, and a pinch of salt. Add shells, and let boil until soft. (I cover and reduce the heat to medium-low while I prepare the rest of the meal)
Filling: Heat olive oil in frying pan at medium-high (not too high, esp if it’s teflon). Add diced onion and fry for 5-10 minutes. Add diced tomato and continue to fry for another 1-3 minutes. Transfer veggies to a medium bowl.
Add hamburger to frying pan, and fry until cooked, keeping it from clumping. Drain fat and add fried onion and tomato, 1-2 tbsps madras paste, tumeric, ground cumin, ground coriander, a pinch of salt.
Sauce: Like making cheese sauce, using curry paste instead of cheese: In a small pot, combine mayo and 2-3 tbsps curry paste over medium heat using a fork or a whisk. Add the milk and continue stirring. Gradually add flour while stirring with whisk; whisk until smooth. For a thicker sauce add more flour. Do not let the sauce come to a full boil. Pour sauce into gravy boat or serving dish, and let cool. Stir sauce if a skim forms.
