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Aji de Fideo

Based on 0 ratings
S

Stuart

Community member

Difficulty

Easy 👌

Preparation

10 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
lb
macaroni
cloves
garlic
1⅓ tbsp
oil
onion
salt
pepper
carrot
1⅓
potatoes
2⅓ cups
beef stock
lb
pea
tsp
ground cumin
tsp
oregano
1 tsp
chili powder
tsp
parsley
lb
ground beef

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  • Step 1/ 7

    • 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.

  • Step 2/ 7

    • cloves garlic
    • 1⅓ tbsp oil
    • 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.

  • Step 3/ 7

    • salt
    • pepper
    • tsp ground cumin
    • tsp oregano
    • lb ground beef

    Add the meat to the pan and cook until coloured all over. Add the oregano, cumin, salt and pepper and stir.

  • Step 4/ 7

    • carrot
    • 1⅓ potatoes
    • 2⅓ cups beef stock
    • 1 tsp chili powder

    Add the potatoes, toasted macaroni, carrots, chilli powder and stock, stir well.

  • Step 5/ 7

    • 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.

  • Step 6/ 7

    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.

  • Step 7/ 7

    • tsp parsley

    Check the seasoning, then serve in warmed bowls sprinkled with parsley and enjoy!

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