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Beef Keema Curry

This mellow curry has just a hint of chilli. Serve with steamed basmati rice and warm naan bread.

Ingredients:

• 500 g (1 lb 2 oz) lean minced beef
• 1 onion, finely chopped
• 450 g (1 lb) potatoes, peeled and diced
• 3 garlic cloves, chopped
• 2.5 cm (1 in) piece fresh root ginger, peeled and finely chopped
• 1 cinnamon stick, halved
• 1 tsp turmeric
• 1 tsp cumin seeds, roughly crushed
• 1 tsp coriander seeds, roughly crushed
• ½ tsp crushed dried chillies
• 1 can chopped tomatoes, about 400 g
• 300 ml (10 fl oz) beef or lamb stock, preferably home-made
• 150 g (5½ oz) baby leaf spinach
• salt and pepper
• fresh mint leaves to garnish
  

Raita:

• 150 g (5½ oz) plain low-fat yogurt
• ¼ cucumber, finely diced
• 4 tsp chopped fresh mint

Directions:

Fry the beef and onion in a large saucepan for 5 minutes or until evenly browned, stirring to break up the meat. Add the potatoes, garlic, ginger and spices and fry for 2 minutes, stirring. Add the tomatoes with their juice and the stock and season with salt and pepper to taste. Bring to the boil, then cover and simmer for 20 minutes, stirring occasionally.

Meanwhile, make the raita. Mix the yogurt, cucumber and mint together with a little seasoning. Spoon into a small bowl and chill until required.

Stir the spinach into the curry and heat through for 1 minute, then taste for seasoning. Spoon the curry onto warmed plates and sprinkle with fresh mint leaves.

Serve immediately, with the chilled raita.

Serves: 4
Ready in: 50 mins (15 mins Prep - 35 mins Cook )

Notes:

If you don't have the individual dried spices, you can use 2 tbsp mild curry paste instead.

If you don't have any fresh mint, use 1 1/2 tsp ready-made mint sauce instead.