Roast the vermicelli until golden brown and keep aside. In a wide mouthed pot or handi, heat oil.
Saute the onions until done. Add the ginger garlic paste along with the chopped tomatoes. Cover and cook until the tomatoes are soft.
Now add the green chillies, mince mutton, along with the spices and the salt. Add the well beaten yogurt into it. Cover and cook it on low flame until the oil starts separating.
After the mince mutton is done, add the water and bring it to a rolling boil. Now add in the roasted vermicelli. Cover and cook until done. Water should always be added very carefully keeping in mind that the Vermicelli is thin. Garnish with coriander and serve hot. Yum!
