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During the last minute of cooking time add the onion, garlic and ginger and allow it to cook until aromatic.
Continue to cook until the cheese melts.
Continue to cook until zucchini browns slightly.
Continue to cook until any liquid has evaporated.
Continue to cook until the pasta is al dente (about five more minutes).
Continue to cook until the mushrooms are tender, fragrant and juicy.
Add the garlic, and continue to cook until fragrant, 30 seconds to a minute.
Continue to cook until lamb is very tender and vegetables soft, another 30 to 45 minutes.
Continue to cook until mixture is no longer soupy but not dry.
Season with salt, then continue to cook until water has evaporated, about 30 minutes.
Don't worry, just turn them over in the sauce and leave to cook until tender.
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