Beef Keema Curry

2 tbsp Olive oil

1 large brown onion, finely diced

3 garlic cloves, finely diced

1 can coconut milk

1 can chopped tomatoes

1 tsp turmeric

1 tbsp grated fresh ginger

1 1/2 tbsp tomato paste

2 tbsp curry powder (not heaped)

1 cup frozen peas

2 tbsp freshly chopped coriander, plus extra for garnish

500 g mince beef

1 tsp garam masala

3-4 medium potatoes, peeled and cut into quarters

to taste Freshly ground black pepper

to taste Salt

Heat the oven to 200c. Line a baking tray with greaseproof paper. Place the potatoes onto the tray and toss with olive oil and a little bit of salt. Bake for 30 minutes or until soft and golden brown. Gently stir once half way through.

Heat olive oil over medium-high heat and add the beef. Make sure the beef sizzles and fry’s rather than stews. Cook through for about 5-6 minutes. Stir frequently.

Next add the onion, garlic and ginger. Cook for about another 5 minutes.

Add all the dry spices, tomato paste and seasoning. Stir until fragrant for about a minute or so.

Next add the coconut milk and chopped tomatoes. Bring to a boil then reduce heat to a simmer. Cook on low until sauce has thickened for about 60 minutes or so. Stir occasionally.

10 minutes before removing from the heat add in the peas and potatoes.

Remove from the heat and add the coriander.

Serve with rice and a naan bread. Garnish with coriander. A sprinkle of lime juice can also be added.