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Beef Keema.

This dish is an easy to make dry based curry and will only take 15 mins to cook. It will feed a family of 4 for well under a fiver.

Recipe:-

- 2 tbsp cold pressed rapeseed oil or oil of your choice.
- I medium brown onion diced.
- 2-3 cloves of garlic depending on size.
- 500g British beef mince (I used 5% fat in this recipe).
- 1/2 beef stock cube crumbled.
- Salt to taste.
- 5-6 chestnut mushrooms sliced or normal is fine if you prefer.
- 1 tbsp of garam masala.
- 2-3 tbsp medium curry powder.
- 3-4 medium sized potatoes unpeeled and chopped into chunks. I used Maris piper but any will do even new or baby potatoes are ok too.
- 3-4 small carrots peeled and chopped.
- 2-3 salad tomatoes (size of a golf ball).
- 5 green finger chillies finely chopped (use less if you want it milder).
- 1 tbsp of tomato pur茅e.
- A few handfuls of frozen petit pois peas defrosted.
- 2 handfuls of spinach, torn.
- a handful of fresh coriander to finish.

Method:-

- Par boil your chopped carrots for about 4 mins and then add in your potatoes and cook until just starting to soften and drain and leave to the side. Don鈥檛 run under cold water.
- In a large wok or frying pan fry your onion until softening. Add your mushrooms and cook for a couple of minutes.
- Add your mince, and just as it鈥檚 almost cooked add your garlic, salt to taste, stir and then in goes the beef stock making sure all the mixture is coated evenly.
- Add your garam masala and curry powder and stir. Pop in your fresh chopped tomatoes, chillies and tomato pur茅e.
- Then add the potatoes, carrots, spinach and peas stiring not allowing the mixture to stick.
- Finish with some fresh chopped coriander.
- Serve with fluffy basmati rice and chapati or roti if you want to as well.

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