Keema Semiya baath

Ingredients:

Semiya/ vemicelli                -1 cup

onion                                   -3/4 cup finely chopped

tomato                                 -1/2 cup finely chopped

ginger garlic paste                -1 tsp

cinnamon                             -1/4 inch

cardamom                            -1

clove                                    -2

star anise                              -1/4 piece

salt                                        -to taste

chili powder                          -1 tsp

garam masala                        -1/4 tsp

mint leaves                            -1 tbsp finely chopped

cilantro                                  -to garnish

turmeric                                 – pinch

oil                                          -2 tsp

Method:

• In a pan heat oil and temper with cinnamon,cloves,star anise and cardamom.Add ginger garlic paste and fry until the raw smell goes off.

• fry chopped onions until it turns golden.

• add in the chopped tomatoes.

• Mix well and add few chopped mint leaves .

• Add the ground lamb/mutton keema into it.

• Stir it a few seconds and put adequate salt,coriander powder,cumin powder,chili powder, turmeric and garam masala.

• Once the spices blend well and keema gets well cooked add frozen peas to it.

• After 2 minutes sprinkle a few chopped cilantro.

• Pour 2 cups of water(you can also add a cup of coconut milk reducing a cup of water to add more flavor )

• when the water starts boiling add the roasted vermicelli and cover it with a lid.

• Cook until the vermicelli is well cooked and garnish with cilantro.

• Serve hot with chutney/raitha of your choice