Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions until tender but still slightly firm. Drain the pasta and set it aside.
Heat the oil in a large pan over medium heat.
Add the onion and cook for 4–5 minutes until softened and lightly golden. Stir regularly so the onion does not burn.
Stir in the garlic, ginger, and green chillies. Cook for 1 minute until fragrant, making sure the garlic does not brown too much.
Add the minced meat and break it apart with a spoon. Cook for 6–8 minutes until the meat changes colour, browns lightly, and any moisture released from the mince begins to reduce.
Stir in the tomatoes and cook for 4–5 minutes until they soften and start to break down into the mince. The mixture should look slightly saucy rather than watery.
Mix in the tomato puree and cook for 1 minute to deepen the flavour.
Add the spices and mix well. Cook for 2-3 minute so the spices coat the mince and become fragrant.
Pour in the water and stir everything together. Lower the heat slightly and simmer for 8–10 minutes until the keema thickens and the oil begins to separate slightly around the edges.
Add the cooked pasta to the pan and mix well until every piece is coated in the keema sauce. Cook for 2–3 minutes so the pasta absorbs some of the flavour.
Stir through the fresh coriander and lemon juice. Taste and adjust the salt if needed before serving hot.
