beef keema
 

serves 4. hands-on time 30 min, simmering time 25-28 min

In a large frying pan, heat the oil over a medium heat. Add sliced onion and 2 garlic. Fry for 5-8 minutes, then add the hot chilli powder, garam masala, grated ginger and ground turmeric. Fry for 2-3 minutes.

Add the minced beef and fry for 3-4 minutes, then add the chopped tomatoes, sugar and water. Simmer for 20 minutes. Add the peas and spinach, then cook for 6-8 minutes until the peas are soft and the spinach has wilted.

Stir in 100g natural yogurt, the coriander leaves and the juice of the lime. Top with extra yogurt and coriander, sprinkle with ground black pepper, then serve with extra lime wedges and steamed rice or naan bread.

Glug of olive oil
1 onion, finely sliced
2 garlic cloves, crushed
1 tsp hot chilli powder
1 tbsp garam masala
5cm piece fresh ginger, grated
1 tsp ground turmeric
500g minced beef
400g tin chopped tomatoes
Pinch of sugar
250ml water
200g frozen peas
100g spinach
100g natural yogurt plus extra to serve
Large handful coriander leaves
Juice of 1 lime

to serve
Lime wedges
Steamed rice and/or naan bread

per serving: 465kcals, 28.5g fat (10.2g saturated), 32.8g protein, 16.6g carbs (9.7g sugars), 0.6g salt, 5.7g fibre