Kheema Curry
Ingredients
198ml/7fl oz beef stock
1 large onion peeled and finely chopped
3 cloves of garlic crushed
1tsp finely grated ginger
1tbsp cumin seeds
2tbsp medium curry powder
3 - 4 green chillies (deseeded optional) finely sliced
737g / 1lb 10oz extra lean mince beef
2 x 400g cans chopped tomatoes
198g / 7oz mushrooms quartered
2 carrots peeled and cut into small cubes
salt and pepper
7oz sugar snap peas trimmed
handful of fresh chopped corriander
Place the stock in a large pan and add the onion. Cook over low heat for 15-20 mins.
Add the garlic, ginger, cumin seeds, curry powder, green chillies and mince beef. Stir and cook over high heat for 5 mins.
Add the tomatoes, mushrooms and carrots and bring to the boil.
Season well, stir then cover. Leave on low heat for 1 - 1.5 hrs stiring often.
About 10 mins before end of cooking time add the sugar snap peas.
Once cooked stir in the fresh corriander.
You can freeze this recipe.
Serve with rice