Indian beef keema with carrots & potatoes

30mins, serves 4, easy

Ingredients

1 tbsp vegetable oil
500g pack lean minced beef
1 large onion, finely chopped
2 garlic cloves, chopped
1 tbsp finely chopped ginger
2 tbsp hot curry powder
1 large potato or sweet potato, cut into 3cm chunks
1 tbsp tomato purée
500ml vegetable and beef stock

Method

Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.

Heat the remaining oil and cook the onion, sweet potato, garlic and ginger with some seasoning for 8 mins until soft.

Add the curry powder, potato and carrots, and cook for a few mins more.

Stir in the tomato purée, 500ml stock, and the beef.

Cook on a medium heat for 20 mins or until the potatoes are tender.