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.
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 lamb mince and break it apart with a spoon. Cook for 6–8 minutes until browned and any excess moisture has reduced.
Add the spices and mix well. Cook for 3-4 minutes until the spices coat the mince and become fragrant.
Pour in the pasta sauce and mix well until combined with the mince.
Cook for 6–8 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate 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.
