First we make meat balls. In a bowl, put in your minced beef, add all the halves of your powedered spices, add one tsp each of garlic and ginger, lemon zest, add the breadcrumbs, some salt and then lime juice. Mix these together using a spatula or your hand (make sure it's clean though) when all is well incorporated, make some balls, You can make any size balls you want but I think mediun size balls are best because they cook evenly.

Put some oil in a pan over medium heat, fry your meat balls for out 5 minutes. Remove and drain over papaer towel.

For the sauce. Fry your onions in a sauce pan over medium heat until they just start to become translucent, add in the ginger garlic paste and sauté.

Then add your pureed tomato,stir then sprinkle some salt and cover for 2 minutes. Add in the tomato paste, two green peppers and stir, add in all the remaining powedered spices, stir then add water. Cover and let boil for another 2 minutes.

At this point, add in the meatballs, mix lighlty to ensure all the meatballs are covered in the sauce. Don't overdo it to avoid crumbling the meat balls. Cover and simmer over low heat for 10 minutes. Add in the coriander, mix and let boil for a minute or so. Just to infuse the coriander flavour in the sauce. Switch off the heat and set aside.

In a medium size pan, (depending on how much spaghetti you're making) add enough water and some oil then sprinkle some salt. Cover and over medium heat bring the water to a boil.

Once the water boils put in your spaghetti (please don't break it😢) add the spaghetti whole as it is.

Let cook stir once or twice just so the spaghetti doesn't clamp up together, using a fork take out one strand and press it between your thumb and fore-finger to now whether it cooked, I just let it cook for about 8-12 minutes.

Drain any excess water in a strainer.