Today, pasta has found its place in the curry menu with immense international appeal.
Ground Lamb with Mint, Green Chili, and Onions on Spaghetti (Keema Do-Piazza aur Seviayan)
2 pounds lean ground lamb or meat of your choice
½ cup plain yogurt
Salt to taste
½ teaspoon ground turmeric powder
½ teaspoon cumin seeds
½ cup corn oil
1 large onion, peeled and sliced fine
2 fresh green chilies, slit in half and cut into ½-inch pieces
¾-inch piece fresh gingerroot, peeled and chopped
1 large onion, peeled and chopped into ½-inch pieces
8 cloves garlic, peeled and chopped in half
2 cups water
1 package frozen baby peas (optional)
½ cup fresh mint leaves, chopped fine
1 pound packaged thin spaghetti
16 cups water
1 tablespoon oil
In a large bowl, combine the ground lamb, yogurt, salt, turmeric, and cumin seeds. Marinate for 10 minutes.
Heat the oil in a large saucepan over medium heat. Add the sliced onions and sauté for 5-6 minutes, stirring occasionally, until soft and golden brown.
Add the ground lamb and stir. Cover and simmer for 20 minutes, stirring occasionally, until lamb is half cooked.
Add green chilies, chopped ginger, and garlic, and stir for 2-3 minutes.
Add 2 cups water and stir. Cover and simmer for 30 minutes, stirring occasionally, until lamb is tender and the liquid has evaporated.
Add the peas and stir. Cover and cook for 2-3 minutes.
Add fresh mint leaves and mix.
In a large pot, add 16 cups water and 1 tablespoon oil. Boil over medium heat. Add spaghetti and cook uncovered, stirring occasionally, for 8-10 minutes until done. Drain immediately in a colander.
On a platter, transfer the spaghetti and arrange the ground lamb on top. Serve hot with mint chutney and salad.