lower the flame to medium heat and add the garam masala powder and fry for a couple of seconds.
Add the lamb mince and fry till no longer pink and water has dried up.
Keep breaking the lumps to ensure the meat is lump free.
Now add the Ginger-garlic paste ,chilli powder and salt and fry for another minute.
Add the yogurt and cook for 2-3 minutes,stirring now and then to get a uniform mixture.
Now add the chopped tomatoes,green chillies,lime juice and the chopped coriander,and mix well.
Cover the pan and let cook on low flame for 15 mins,till you can see some oil on the top of the curry.
Cook the pasta as per instructions (a little under done).
Mix the pasta in the curry and let cook on the lowest flame for a further 5-10 minutes.
The entire dish should be saucy-- Garnish with a few coriander leaves.
I usually serve it with some yogurt chutney.
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.
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 -- .