Indian beef keema with carrots & potatoes

Serves 4 Prep 10 mins Cook 20 mins

1 tbsp vegetable oil

500g pack lean minced beef

NCTIG QPKQP ƂPGN[ EJQRRGF 2 garlic cloves, chopped

VDUR ƂPGN[ EJQRRGF IKPIGT 2 tbsp hot curry powder 1 large potato, cut into

3cm chunks

2 carrots, cut into 3cm chunks 1 tbsp tomato purée

500ml vegetable stock

(optional) basmati rice, fresh coriander and mango or lime chutney, to serve

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 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.

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