Aji de Fideo
- ⅓ lb macaroni
Tip the uncooked macaroni into a heated dry wok or frying pan and toast it over the heat until it is lightly golden (keep it moving, so that it does not burn). Put to one side.
- ⅔ cloves garlic
- 1⅓ tbsp oil
- ⅓ onion
Heat the oil in a large lidded pan and cook the chopped garlic until golden, then add the chopped onion and cook until transparent.
- ⅛ tsp ground cumin
- ⅛ tsp oregano
- ⅛ lb ground beef
Add the meat to the pan and cook until coloured all over. Add the oregano, cumin, salt and pepper and stir.
- ⅓ carrot
- 1⅓ potatoes
- 2⅓ cups beef stock
- 1 tsp chili powder
Add the potatoes, toasted macaroni, carrots, chilli powder and stock, stir well.
- ⅛ lb pea
Cover and simmer gently for approximately 15 to 20 minutes, until the potatoes and pasta are tender, adding the peas about 5 minutes before the dish is fully cooked.
The liquid will reduce as it is absorbed by the pasta, so you may need to top it up a little, but you are aiming for a slightly juicy stew, so don’t add too much extra liquid.
- ⅔ tsp parsley
Check the seasoning, then serve in warmed bowls sprinkled with parsley and enjoy!