Keema

Minced meat (beef, lamb, or mutton) is used in this southern Asian-inspired meal. Peas are added to the meat after it has been browned. There will also be a mix of peas, potatoes, and tomatoes in certain variations. This dish is available all day, and some people enjoy it for breakfast with a platter of fried eggs on the side.

Ingredients

• 1 large onion, chopped, 2 garlic cloves, chopped, 4cm piece ginger, grated, 2 green chillies, 3 tbsp oil, 500g lamb mince, 2 tbsp garam masala, 2 tsp turmeric, ½ a can chopped tomatoes (freeze the rest), or use 2 medium fresh tomatoes, 2, tbsp natural yogurt, 200g frozen peas or cooked fresh peas, 1 small bunch coriander, chopped

Instructions

• Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
• Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.