Macaroni schotel is a Dutch-influenced Indonesian dish, and is basically macaroni baked into a quiche-like cake. This recipe is for a deconstructed version, with minced lamb, capsicum and tomatoes.
- 200g minced lamb
- 1 tsp coriander powder
- ½ tsp black pepper powder
- ½ tsp white pepper powder
- 500g macaroni
- 2 medium-sized onions, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 2 red chilies, thinly sliced
- 3 medium-sized tomatoes, diced
- ½ capsicum
- 1 bay leaf
- 3 tbsp olive oil
- Salt to taste
- For the batter: 1 egg
- 100ml milk
- 3 tbsp wheat flour
- Pinch of white pepper powder
- Pinch of salt
- Marinate the minced lamb with the coriander powder, black pepper powder, white pepper powder, and salt. Set aside.
- Meanwhile, prep the other ingredients and boil the macaroni until it’s cooked.
- Prepare the batter by adding the milk slowly to the flour, until smooth. Add the egg, pepper and salt, and beat. Set aside.
- In a pan, add the olive oil and heat over medium low heat. Add the onions and fry until golden, about 10 min.
- Add the garlic, chillies, and bay leaf. Fry until fragrant, about 2 min.
- Add the minced lamb and fry until thoroughly cooked, about 5 min.
- Add the tomatoes and capsicum. Fry until they wilt and the liquid has evaporated, about 10 min.
- Add the macaroni and stir well.
- Turn off the heat. Add the flour/egg batter and mix well.
- Transfer to a baking tray and bake for 25 min at about 150 degrees Celsius.
- Ready to serve!
- You can adjust seasoning at step 8 above before proceeding with adding the batter.
Keywords: Experimental, Indo-Dutch cuisine, Spicy