Recipe

A great way to spice up your midweek meals.

Serves 4 | Prep time: 15 mins | Cooking time: 40 mins  

Indian | Main |  Cardiff Mum

Ingredients  

• 1 Onion, Chopped
• 1 Tin Of Plum Tomatoes
• 4 Cloves Garlic, Minced (Or Garlic Puree)
• 1 Tbsp Minced Ginger
• 1 Tbsp Mild Curry Powder
• 1 Tsp Cumin
• 1 Tsp Smoked Paprika
• 2 Bay Leaves
• 1 Tin Of Garden Peas
• 3 Large Loose Baking Potatoes
• 1 Handful Coriander, Chopped
• Chilli Flakes (Optional)
• Serve With A Dollop Of Creme Fraiche Or Natural Yoghurt
• 500g Beef Mince

Method

1. Slice up the potatoes into thin chips (leave the skin on) and add them to an airfryer or large roasting tray. Season with salt and pepper and cook on 200 degrees for 40 mins (in oven) and 20 mins (in airfryer) until chips are golden.
2. Meanwhile, make the keema curry. Add the onion, garlic, ginger and bay leaves to a frying pan with plenty of oil. Fry on a low-medium heat for around 10 minutes until everything is really soft. Add in tin of plum tomatoes and mix well then cook for another few minutes.
3. Add in your beef mince and the curry powder, cumin and smoked paprika. Mix everything in and let it cook for 10 minutes. Cover the pan with a lid if you can whilst its cooking. After 10 mins, add in 100ml of water and mix.
4. Drain the garden peas and add them in with the coriander and mix everything together. Cook for another 3/4 minutes.
5. When chips are cooked , divide them into 4 bowls and top with 2/3 tablespoons of the keema curry. Finish with a dollop of creme fraiche or yoghurt, more coriander and some chilli flakes.