Spiced minced Lamb with toasted vermicelli

Vermicelli is a type of pasta, thinner than spaghettini. Vermicelli used in Indian cuisine is made from semolina ( the Italian version is made from durum wheat) and is called seviyan or semiya. It is usually dry roasted in ghee prior to cooking as untoasted vermicelli will turn to mush otherwise.

It is no secret that I love quick noodle recipes - Mee Nyonya, spelt noodles with sugar snap peas, masak lodeh (glass noodles with vegetables in coconut broth), and my favourite lunch standby - the soba noodles salad. The following quick recipe can also be made with minced meat of your choice. Olive oil or vegetable oil works well here if you are unable to buy clarified butter or find it too much of a hassle to make it at home. Butter or clarified butter adds richness to this dish which I really like.

Sevian Kheema
1 lb ground lamb
1/2 cup vermicelli
1/2 cup finely chopped shallots
1 star anise
4 cloves
4 cardamom pods - bruised
1 stick cinnamon
3 cloves garlic - minced
1 tb freshly ground black pepper
1 tb olive oil
1/2 tsp fennel powder
1 tsp cumin powder
1/2 tb ghee / clarified butter
1 tb minced ginger
3/4 cup water
salt to taste

Heat clarified butter in a saute pan on medium heat and lightly toast vermicelli till golden brown. Place vermicelli in a plate and set aside.


Heat 1 tablespoon of oil in the same pan that was used to toast vermicelli, saute cloves, star anise, cinnamon stick and cardamom pods for 2 minutes. Add minced shallots, garlic and ginger to the pan and saute until shallots start to caramelize. Add minced lamb,1 tsp of salt, fresh ground black pepper, cumin, fennel powder to the pan and stir well for 3 to 4 minutes, breaking up lumps of meat. Cover and cook for 7 to 8 minutes, stirring occasionally.

Add toasted vermicelli to the spiced meat mixture and pour in 3/4 cup of water , cover and cook until all the water is evaporated. Adjust seasonings, remove from heat and garnish with chopped cilantro. Makes 5 to 6 servings . Sevian kheema can be served with chapati, naan or steamed rice. Makes great leftovers!