In a wide saute pan, heat up the olive oil on medium heat.
Once warm, add the chopped onions to the oil. Saute for 4-5 minutes till the onions start turning little brown, dont brown them too much.
Next add the pounded ginger and garlic and saute for 30 seconds. Add the ground spices next and saute for a minute so as to toast them in oil.
Add the tomatoes next and sprinkle some salt, reduce the stove to low medium and let the tomatoes cook down.The tomatoes will soften and become saucy, continue to cook them till you see that they thicken and tiny oil bubbles start appearing on the top. Dont dry out too much.
Add the ground meat now(I used ground lamb). Break down the meat using a wooden spoon and mix it with the masala. Cook the meat with the masala for good 8-10 minutes to low medium heat till you see that it has browned. Conitune sauteing the meat for another 5 minutes till you see that the oil is seperating.
Add the salt (keep in mind that the pasta water that we are going to add little later is salted too), chopped mint and lemon juice now. After the meat has finished bhuno(browning), thin out the meat sauce with the reserved pasta water. Dont add too much water at once, start with 1/3 cup water and then go up from there depending on how much you need. Let the sauce heat up once you add the water.
Once the sauce is warm, add the cooked pasta and fold gently with the meat. Add more water if you feel its dry. Check and adjust the salt as well.
Let everything cook for 2 minutes, dont stir too much since the pasta is soft and might break.
Switch off the stove, add some fresh cracked pepper(optional) and serve warm.