What's for dinner? Keema with peas and potatoes

This is a south Indian style dish traditionally made with minced lamb (but beef, pork and vegetarian quorn or soya mince should all work well).

Ingredients

• 1 large onion, chopped
• 2 cloves of garlic, minced
• 4 cm piece of ginger, grated
• Crushed dried chillies
• 3 tbsp oil
• 575g pack minced meat
• 2 tbsp garam masala
• 2 tsp turmeric
• 2 tsp ground cumin
• Tin of chopped tomatoes *440g
• 2 tbsp natural yogurt
• 200g frozen peas
• A couple of potatoes, cut up into bite-sized pieces
• Small bunch of coriander, chopped

Method

• Brown the mince and then add the chopped onion, garlic and ginger until cooked and fragrant. Constantly push and stir to break down any mince that starts to lump together.
• Add the spices and fry for 1 minute.
• Add the tomatoes and bring to a simmer for a couple of minutes.
• Stir in the yogurt and season to taste with salt and pepper.
• Add a splash of water if needed, add your peas and simmer for around 30 minutes.
• 5 minutes before serving, add your coriander.
• Serve with chapatis or rice, chutneys and more yogurt on the side.