Instructions

1. Make achari chili oil:
2. Place 2 tablespoons red pepper flakes, 1 tablespoon granulated sugar, 1 tablespoon Sichuan chili flakes, 2 teaspoons amchur, and 2 teaspoons panch phoron in a medium heatproof bowl and stir to combine.
3. Place 2/3 cup canola oil, 2 peeled garlic cloves, 2 whole green cardamom pods, 2 whole cloves, and 1 (1-inch) cinnamon stick in a small saucepan. Heat over medium heat until the oil begins to bubble. Remove the saucepan from the heat. Remove and discard the aromatics with a slotted spoon.
4. Carefully pour the hot oil into the spice mixture and stir to combine. Let cool and infuse for at at least 30 minutes. Add 1/4 cup soy sauce and stir to combine. For the best flavor, make the chili oil at least 1 day in advance. Refrigerate in an airtight container for up to 6 months.
5. Make the keema:
6. Prepare the following, adding each to the same small bowl as you complete it: Peel and mince 1 (2-inch) piece ginger until you have 2 tablespoons. Mince 2 garlic cloves. Trim and halve 1 to 2 green Thai chiles or serrano peppers lengthwise; remove and discard the seeds, then finely dice the peppers.
7. Add 1 tablespoon ground coriander, 2 teaspoons ground cumin, 1 teaspoon ground cayenne, 1/2 teaspoon ground turmeric, and 1/2 teaspoon kosher salt to the bowl.
8. Dice 1 small yellow onion. Thinly slice 2 medium scallions on a slight diagonal. Place 1 pound ground lamb or beef in a medium bowl. Sprinkle with 1 of the Maggi noodle seasoning packets and gently mix with your hand or a fork until just combined. Do not over mix.
9. Heat 1/4 cup canola oil in a large skillet over medium heat until shimmering. Add the onion, 4 whole green cardamom pods, and 4 whole cloves. Sauté until the onion is translucent and the spices are fragrant, about 3 minutes. (This is a good time to start boiling the water for the instant noodles.)
10. Add the ginger mixture. Reduce the heat to low and cook, stirring often, until the spices are fully incorporated, about 2 minutes. Meanwhile, place 1 cup warm water, 1/4 cup ketchup, and 2 tablespoons tomato paste in the now-empty bowl and stir until combined.
11. Add the ketchup mixture to the pan and bring to a simmer. Add the seasoned meat and cook for about 2 minutes, breaking it up into bite-sized pieces with a wooden spoon. Add 1 cup frozen peas and stir to combine.
12. Cover and cook, stirring occasionally, until the peas are cooked through, the meat is cooked through, and some of the oil has risen to the top, about 8 minutes. Meanwhile, prepare 4 (70-gram) packages Maggi instant noodles according to package instructions, leaving out the seasoning. Drain, add 2 tablespoons of the achari chili oil, and toss until coated. Divide into 4 to 6 bowls and set aside.
13. Sprinkle 1 teaspoon garam masala and a second Maggi seasoning packet (discard the remaining packets) into the pan and stir to combine. Taste and season with kosher salt as needed. Top the noodles with the meat mixture. Garnish with the scallions and more chili oil.