Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
Add the ginger, hot chilli sauce or fresh chillies and curry paste.
Cook over a moderate heat for 1-2 minutes, stirring occasionally.
Add the lamb and stir-fry for 2-3 minutes.
Add the tomatoes, sugar, tomato purée and bring to the boil.
Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed. (If you're not ready to use at this stage, cool quickly, transfer into plastic container and freeze for up to 3 months)
To prepare the pasta bake
Preheat the oven to Gas mark 5, 190°C. Cook the pasta according to the packet instructions, drain and set aside.
Cook the broccoli in a separate pan of boiling water for 2-3 minutes, drain and set aside.
Put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until hot.
Remove from the heat and add the pasta and broccoli.
Season if required.
Combine the mince and pasta with half the cheese.
Spoon the mixture into a 2L (3½pint) ovenproof dish or 4 individual ovenproof dishes. Alternatively, do as I did and use a dish that can go from hob to oven - it's a great time saver!
Sprinkle over the remaining cheese and bake for 15-20 minutes.
Garnish with freshly chopped coriander, if desired, before serving with warm crusty bread and a crisp green salad.