Indian beef keema with carrots & potatoes

• vegetable oil↗1 tbsp tbsp
• minced beef↗500g pack lean g
• large onion↗1

  finely chopped

• garlic cloves↗2

  chopped

• ginger↗1 tbsp finely chopped tbsp

  finely chopped

• hot curry powder↗2 tbsp tbsp
• large potato↗1

  cut into 3cm chunks

• carrots↗2

  cut into 3cm chunks

• tomato purée↗1 tbsp tbsp
• vegetable stock↗500ml ml

  (optional)

• basmati rice↗

  fresh coriander and mango or lime chutney, to serve

Step-by-step instructions

1. 1

   Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.

2. 2

   Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.