Aloo Keema

Heat the oil in a wide pan over a medium heat, then cook the onion for 6–8 minutes until soft and lightly golden.

Stir in the garlic, ginger and green chilli, then cook for 1 minute until fragrant.

Add the beef mince and cook for 6–8 minutes, breaking it up with a spoon, until browned and any excess moisture has evaporated.

Stir in the cumin, coriander, turmeric, chilli powder, salt and black pepper, then cook for 1 minute so the spices bloom in the fat.

Add the tinned tomatoes and potatoes, then pour in 150ml water and bring to a steady simmer.

Cover and cook for 18–22 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened around the mince.

Stir in the garam masala and peas, if using, then cook uncovered for 3–4 minutes until the peas are hot and the curry is glossy.

Taste and adjust the seasoning, scatter with coriander if using, and serve with rice, chapatis or naan.