Beef, Potato and Pea Keema Curry with White Rice

Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Roughly chop the brown onion and fresh coriander.

Crush the garlic using the side of a knife.

Peel and dice the potato into small cubes.

Heat the olive oil over medium-high heat.

Add the onion and garlic and saute until softened.

Add the beef mince and cook until browned.

Add the chopped tomatoes, tomato paste and keema curry spices, cook, stirring until fragrant.

Add the stock and bring to the boil.

Season with salt and pepper and add the potato cubes to the pan and continue to cook until tender.

Add the rice to the boiling pan of water.

Keep adding a splash of water as and when the curry becomes too dry (this will help the potatoes to keep cooking).

When the potatoes are finally tender add the peas to the pan and continue to cook for a few mintues.

Remove the rice from the heat and drain.

The curry should now be sufficiently reduced and should be served on top a bed of rice with a sprinkling of fresh coriander.