Pasta with Spice Infused Ground Lamb and Peas

For the keema masala sauce:
    ¼ cup oil (preferably olive oil)
    1 large white onion (preferably Spanish or sweet vidalia), chopped
    1 tablespoon freshly grated ginger
    3 cloves garlic, minced
    1 (1½-inch) cinnamon stick
    2 or 3 green cardamom pods, bruised
    3 cloves
    ¾ pound ground lamb
    1 teaspoon turmeric
    1 teaspoon salt
    4 medium tomatoes (about ¾ pound), cut into a dice
    1 teaspoon red cayenne pepper powder
    ¾ cup frozen peas
    2 tablespoons chopped fresh basil
    1 tablespoon chopped fresh parsley
For the pasta
    2 cups any pasta of your choice
    Salt
    1 tablespoon olive oil

Heat the oil in a pan until medium hot, about 1 to 2 minutes. Stir in the white onion, ginger, and garlic. Add the cinnamon stick, cardamom pods, and cloves and mix well.
    
Add the ground lamb and mix well.
    
Stir in the turmeric and salt and mix well. Cook the lamb for 6 to 7 minutes until it begins to release its juices and starts turning light brown.
    
Add the tomatoes and cayenne pepper powder and continue cooking the mixture for another 10 minutes, until the tomatoes turn nice and saucy.
    
Add the peas and stir well. Add ½ cup of water and simmer for 20 minutes.  Towards end stir in fresh herbs
    
While the sauce is cooking, mix a large pot of water with the salt and olive oil and bring to a boil. Add the pasta and cook for the amount of time indicated on the box. Drain.


*** The base recipe was very good.  Did not like the pasta combined with it as it does not coat the pasta at all.  Perhaps having with rice mixed in or just with naan.  Also perhaps adding some coconut milk 
    
Mix the pasta with the sauce and serve immediately