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1
Take a deep pan and heat the 1& 1/2 tbsps oil.
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2
Add chopped onions and fry till transclucent.
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3
lower the flame to medium heat and add the garam masala powder and fry for a couple of seconds.
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4
Add the lamb mince and fry till no longer pink and water has dried up.
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5
Keep breaking the lumps to ensure the meat is lump free.
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6
Now add the Ginger-garlic paste ,chilli powder and salt and fry for another minute.
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7
Add the yogurt and cook for 2-3 minutes,stirring now and then to get a uniform mixture.
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8
Now add the chopped tomatoes,green chillies,lime juice and the chopped coriander,and mix well.
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9
Cover the pan and let cook on low flame for 15 mins,till you can see some oil on the top of the curry.
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10
Cook the pasta as per instructions (a little under done).
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11
Mix the pasta in the curry and let cook on the lowest flame for a further 5-10 minutes.
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12
The entire dish should be saucy-- Garnish with a few coriander leaves.
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13
I usually serve it with some yogurt chutney.
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14
NOTE:
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15
The yogurt might break up due to the heat,so please don't worry about it.It is just a process,that will make the curry,taste tangy rather than creamy.
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16
I wanted to add a few sugesstions to this recipe after reading the reviews -- the oil can be reduced if your mince is fatty,this is just an estimate,so go by your judgement -- as for the tomatoes,i usually add tin when fresh is not available,and personally i feel it doesnot alter the taste -- .
