Method:
Heat oil in a pan. Add bay leaves to it. Soute garlic and onions until transculent. Add chopped capsicum. Again cook for a minute. Add keema and ½ cup stock cook it for 3-4 mins. Add salt, black pepper, oregano, thyme and basil to it. Add tomato paste and cook it well. Add some more chicken stock and let it simmer for 8 – 10 mins. Add sugar mix well. Your spaghetti souce is ready. Pour it over spaghetti and serve.
