Brown the mince in a pan and remove 85% of the fat released. Remove mince and put it on a plate. If you want to cook it off, then add the mince after cooking the onions and garlic.

Heat the oil in the same pan and add in the sliced onion, followed by a small pinch of salt. Cook for two minutes. Then adding the garlic and ginger blocks and cook for further 2 to 3 minutes.

Add the mince back in and cook for a minute. Then add in a large pinch of salt, followed by the spices and a small splash of water. Cooking stir for two minutes or until you see some oil separation.

Add in 150-200 ml of boiling water. Bring it up to heat, then put the lid on and simmer on low heat for 15 minutes. If you want to do this a bit quicker you can simmer it on low heat for five minutes and then increase the heat to low-medium answer for the further five minutes.

Once done, add in sliced green pepper and the grammar and stir it through. Cook for a minute. Then put the lid on and simmer on low heat for 10 minutes.

In the meantime, buy your pasta. Drain the pasta and set aside some pasta water.

After the mince has simmered, remove the lid, add coriander, and stir through one more time. If you want it a bit drier, then you can increase the heat and reduce any excess water. If not then proceeded to adding the pasta in. Again if it's a bit dry, and you want it saucier, you can add a spoon or two of pasta water.

Once mixed, cook for a minute, so everything is well combined. Turn the heat off, and sprinkle on mozzarella cheese. Then mix it through until melted. Garnish with coriander and chilli flakes.