Kimami Namkeen Sevaiyan with Lamb Mince

Ingredients

• 400 gm fine or thin variety pre roasted Vermicelli
• 500 gm Lamb Mince
• 2-3 tbsp Oil
• 1 tbsp Ginger Garlic paste
• 2 finely chopped Onions
• 2 finely chopped Tomatoes
• 2-3 slit Green Chillies
• 1 small piece Cinnamon
• 2-3 Green Cardamoms
• 1 tsp Caraway Seeds or Shahjeera
• 250 gm beaten Curd
• 1 tsp Kashmiri Red Chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Salt
• 1/2 tsp Garam Masala
• 1-2 cups water
• 2 tbsp chopped Coriander Leaves
• 2 tbsp chopped Mint Leaves

Steps

1. Roast the vermicelli if it is unroasted until golden brown and keep aside. I have used fine variety of pre roasted vermicelli. Heat oil in a pot or handi.
2. Saute the onions until done. Add the caraway seeds, cardamom, cinnamon and ginger garlic paste next. Fry all for a few seconds. Also add one or two finely chopped or pureed ripe tomatoes. This is purely optional. One can omit tomatoes altogether.
3. Now add the green chillies, mince mutton, along with the powdered spices and the salt. Add the well beaten yogurt into it. Cover and cook it on a low flame until the oil starts separating.
4. After the mince mutton is done, add in the vermicelli. Cover and cook until done. Also add water just about a cup. Water should always be added very carefully keeping in mind that the vermicelli is thin and very fine variety. Cover and cook until it's done and the vermicelli is well cooked and soft. Keep a watchful eye and stir with light hands in between once or twice.
5. Garnish with freshly chopped coriander and mint leaves and serve hot right away. Yum! Enjoy!