Kheema Curry

• onion↗1

  chopped

• ginger↗1 tablespoon

  chopped

• garlic↗1 tablespoon

  minced

• chilies2

  red, sliced or to your taste

• vegetable oil↗2 tablespoons
• lean ground beef↗750 g

  lean ground beef

• curry powder↗1 tablespoon

  mild

• curry paste↗2 tablespoons

  mild

• tomatoes, sugo↗1 cup

  or 2 ripe tomatoes chopped

• stock1 cup

  or water

• freshly ground salt
• fresh ground pepper↗
• frozen peas↗1 cup
• steamed rice

  to serve

• coriander sprig↗

  cilantro sprongs to serve

Step-by-step instructions

1. 1

   Place the onion, ginger, garlic, chillies and oil into a hot heavy based pan and cook over a moderate heat until the onion is cooked but not coloured.

2. 2

   Turn the heat to high and add the mince and over about 5 minutes break up the clumps and cook until the meat has taken on some colour (You don't want to do this too fast or you will drop the temperature of the pan the meat will stew).

3. 3

   Add the tomato sugo (or chopped tomatoes) and stock and season well.

4. 4

   Drop the heat and simmer for about 10 minutes or until the liquid has reduced to a sauce consistency and then add the peas and cook for 3 minutes longer.

5. 5

   Serve with steamed rice and garnish with coriander sprigs/cilantro sprigs.