Beef and Coconut Macaroni

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Preparation info

  • Serves


    Appears in

    The Settler's Cookbook

    By Yasmin Alibhai-Brown

    Published 2009

    • About


    • 1 packet macaroni
    • 1 chopped green chilli
    • 2 tins good-quality coconut milk
    • 4 tbsp tomato purée
    • ½ tsp chilli powder
    • 2 tbsp sunflower oil
    • 2 tsp garam masala
    • 3 each whole cinnamon sticks, cardamom pods and cloves
    • 1 tsp turmeric
    • Salt
    • 1 lb good braising steak
    • 2 tsp crushed garlic and ginger
    • 2 chopped onions
    • Water
    • ½ tsp mango powder


    • In a casserole dish, heat the oil and add the cinnamon sticks etc.
    • After a minute, add the chopped onions and cook until they start to brown.
    • Add the meat, garlic, ginger, chilli and water until it is an inch above the meat.
    • Stick into a medium-hot oven (350°F, 180°C, gas mark 4) and let it cook for an hour and a half.
    • Meanwhile boil the macaroni in salted water for four minutes, then drain.
    • In the same saucepan, simmer the coconut milk with all the other ingredients for about eight minutes.
    • Add the macaroni to this, and cook slowly for another five minutes. Leave on one side.
    • When the meat is cooked, pile the pasta on top of it, cover and return to the oven for five minutes.
    • Serve with a green salad.