Keema with peas
Curried mince is another dish that doesn't sound appetising until you call it by its Indian name, kheema. Indian food authority Madhur Jaffrey says that when she was young, before vindaloo had become one of England's national dishes, Indian students all learnt very quickly how to make kheema to provide a taste of home.
- Put the oil in a heavy saucepan or frying pan. Add the finely diced onion, garlic and grated ginger and fry gently until the onion is translucent.
- Stir in the curry powder and fry gently for 3 minutes. Mix in the minced beef, using a wooden spoon to break up any lumps.
- Add the tomatoes (peeled and chopped) and a little water. Simmer for 1 hour, season with salt and pepper.
- The kheema should be moist but not soupy. Blanch the peas in a separate pot of water and add just before serving.