Mince is an all-time useful standby – quick to cook and adaptable. This keema is a fast, spicy way to pep it up for a quick midweek meal.

Serves: 4 

INGREDIENTS

  • 1 large chopped onion
  • 1 crushed garlic clove
  • 2 tbsp groundnut oil
  • 500g lean minced lamb or beef
  • 1 potato
  • 1 tsp each of ground coriander and cumin, chilli powder and turmeric
  • 1 tbsp of garam masala
  • 100ml beef stock
  • 400g can chopped tomatoes
  • 150g frozen peas
  • chopped fresh coriander

METHOD

  1. Fry 1 large chopped onion with 1 crushed garlic clove in 2 tbsp groundnut oil over a medium heat for 3 minutes or until softened.
  2. Stir in 500g lean minced lamb or beef and a diced potato. Add 1 tsp each of ground coriander and cumin, chilli powder and turmeric and 1 tbsp of garam masala, and cook, stirring, for 1 minute.
  3. Add 100ml beef stock, made with a stock cube, and a 400g can chopped tomatoes. Season, cover and simmer for 13 minutes or until the potato is tender.
  4. Add 150g frozen peas and simmer for 3 minutes. Serve sprinkled with chopped fresh coriander, accompanied by warmed naan breads and a chunky tomato salad.