Ingredients

Method

Keema is one of the most comforting dishes in the Indian repertoire and one you are unlikely to find outside an Indian home; there are a few regional variations but this particular recipe is a versatile one that can also be adapted to use as a filling for Samosas. It also makes a lovely sandwich filling.

Peel and dice the potatoes into 1/4 inch cubes.

While the onions are frying, make a smooth paste from the peeled ginger and garlic in the mini chopper. When the onions are sufficiently brown and at the right stage, add the ginger-garlic paste and fry for a couple of minutes till the garlic loses its raw smell.

Now add the ground cumin, coriander, turmeric and chilli powder and fry in well.

Add all the mince now and fry, breaking up lumps and stirring well till browned.

Put in the tomato puree and salt, mixing and frying in well for about 5 minutes, then add the potatoes and 1/2 cup of hot water. Stir thoroughly, then cover on a low heat till the sauce thickens and the potatoes are tender.

Remove the lid, add the petit pois and green chilli and mix in; they don't need to cook, simply heat through. Sprinkle on Garam Masala and last of all the fresh coriander.

* If you want the Keema dry, eg as a filling for Samosas, Chapatis or rolls, simmer gently without a lid till most of the liquid evaporates; otherwise leave it as it is. * Reheat in a microwave till piping hot throughout.