150g spaghetti 1 small onion chopped500g Mutton /chicken mince1 teaspoon ginger and garlic1 teaspoon chilli garlic paste1 teaspoon chilli powder1 teaspoon dhana jeeru (cumin)1 teaspoon salt½ teaspoon arad (Turmeric)2 tablespoon tomato puree 3 small tomatoes (blend in with a stick blender) Dash of peri peri sauce Mash :4 medium potatoes¼ cup milk Salt and pepper 1 teaspoon baking powder Slice butter Grated mozzarella cheese
Boil spaghetti in salt water with 2 tablespoon oil al dente, drain, set aside. Heat pot with some oil Braise onions until soft and begins to change color. Add mince and Braise for one minute. Add the spices and cook for 5 minutes. Add blended tomatoes and puree and simmer leaving the mince moist.Lastly add a dash of peri peri sauce Peel and cube potatoes, boil in salt water until soft, drain. Add the rest of ingredients for the mash and mash smooth. To layer:In a pyrex dish layer the mince at the bottom then the mash followed by the spaghetti. Sprinkle a good amount of cheese and bake on 180 deg for 20-25 minutes.