Ingredients:

• Seviyan/ vermicelli (thin) – 600 gms
• Kheema (Lamb) – 500 gms
• Finely chopped onions – 2 medium
• Finely chopped tomatoes – 2 medium
• Ginger garlic paste – 2 tsp
• Slit green chilies – 4-5
• Coriander leaves – handful
• Oil – 3/4 cup
• Cloves – 5
• Cinnamon – 3 small pieces
• Cardamom – 2
• Bay leaf – 2
• Star Anise – 1
• Red chili powder – 2 tsp
• Coriander powder – 2 tsp
• Turmeric powder- 1/4 tsp
• Garam Masala powder – 1/4 tsp
• Water – 3 1/2 glasses
• Salt – as required

Method:

• Dry roast the seviyaan, keep aside. Make sure not to burn them.
• Heat oil in a big vessel. Add cloves, cinnamon, cardamom, bay leaf and star anise.
• Add onions and fry till slightly brown. Now add ginger garlic paste and fry till raw smell goes.
• Now add tomatoes and cook till it melts. Add red chili powder, turmeric powder, coriander powder and Garam Masala powder along with green chilies and mix well.
• Once the masala is done and forms a lump add the kheema. Fry well  till all the water dries up.
• Add salt as required and cook till the kheema is done.
• Add water and bring it to boil. Now add 1/4 cup of peas.
• Once the water comes to boil add the seviyan little by little mixing gently.
• Finely chop coriander leaves and add to the seviyan and keep it for dum on low flame for about 10 minutes.
• Serve hot and enjoy

You can also add some beans carrot and potatoes. Make it for Iftar and even on Eid for breakfast.