Spicy Keema Pasta

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Ingredients:

• 1 lb. pasta

• 3 tbsp olive oil

• 1 small yellow onion, finely sliced

• 1 lb. ground meat (beef, chicken, impossible meat, etc.)

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• 1 tsp red chili powder

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 1 tsp ground coriander

• 1 tsp garam masala

• 1 tsp chicken bouillon

• 1 serrano chili, sliced

• 1/2 cup yogurt

• 1 tomato, diced

• 1 tbsp tomato paste

• 1 tsp dried fenugreek leaves

• 1 large handful chopped fresh cilantro

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Instructions:

1. On medium-high heat, add olive oil to a large pan, along with the sliced onions.

2. Once the onions have softened, add your ground meat and start breaking it up in the pan. Add ginger and garlic paste and let the meat cook until it is no longer pink.

3. Once the meat is no longer pink, add salt, red chili powder, cumin, coriander, garam masala, chick bouillon, and black pepper. Cook the spices for 1-2 minutes.

4. Add sliced serrano chilies and yogurt. Saute for another 3-4 minutes until the yogurt gets cooked through, then add he diced tomatoes and tomato paste. Cook for another minute, then lower the heat and cover the pan.

5. Let the meet cook covered for about 10 minutes until the oil rises to the top and the meat is cooked through and tender. The tomatoes will also have softened at this point.

6. Add the fenugreek and fresh cilantro.

7. Boil pasta in salted water according to package instructions. Once al dente, add the pasta to the pan with the meat, along with 1/2 cup if pasta water. Continue stirring and cooking the pasta until it is cooked all the way through.

8. Serve the pasta with a dollop of yogurt and more fresh cilantro.