BismiLlah. DAY 13 - KEEMA PASTA 🌸 30 DAYS OF EASY & DELISH 🌸 500g keema/lamb mince 1 cube ginger 1 cube garlic 2 medium onions 1 tsp salt tsp or to taste 1.5 tsp mild madras 1 tsp tandoori masala 1.5 tsp smoked paprika 1.5 tsp garlic granules 1 tsp ground coriander 1 tsp ground cumin 1.5 tsp oregano 1 tsp dried parsley 1 tsp thyme 1.5 tsp black pepper 1/4 tsp rosemary 1 tsp kashmiri chilli powder 1/2 tsp chilli powder or to taste 2 tbsp tomato puree 400g passata 1 measuring cup coriander leaves and stalks 1/2 tsp honey 1/2 cup water 1/2 cup pasta water 1/2 measuring cup fresh coriander 300g pasta shells Mature cheddar Fresh chillies to taste Method: - Saute onions, garlic, ginger and salt until turning softened and turning golden. - Add the meat and cook on medium high heat with the onion mix, breaking up the lumps as you go. - Once the mince has changed colour, cover and simmer on low for 10 minutes. - Uncover and fry in the oil released from the mince on medium high heat for a couple of minutes. - Add the herbs and spices, mix through, then add the tomato puree. Cook on medium high until the oil separates from the meat. This can take around 10 minutes. Keep adding splashes on water if it sticks. - Pour in the passata, honey and 1 cup fresh coriander. Stir through and bring to a boil. - -Add the 1/2 cup water bring to a boil and then cover and simmer for 35 minutes. The longer you slow cook this, the better. If you cook for longer, I recommend adding more water before simmering. - Boil the pasta according to packet instructions. Drain and set aside, reserving 1/2 cup pasta water. - Pour the pasta in to the sauce once it's done. Add the pasta water and 1/2 cup fresh coriander. Stir through and cook together for a couple of minutes. - Top with mature cheddar, turn off the heat and cover to let the cheese melt. - Serve with freshly sliced chillies for extra heat. #keemapasta #creatorsearchinsights - @kalscookingpot