Keema Curry

(SERVES 4)

• 1 onion, finely chopped
• 1 garlic clove, crushed
• 450 g/1 1b/4 cups very lean minced (ground) beef
• 5 ml/1 tsp grated fresh root ginger
• 15 ml/1 tbsp garam masala
• 2.5 ml/ ½ tsp hot chilli powder
• 5 ml/1 tsp ground cumin
• 5 ml/1 tsp numeric
• 228 g/8 oz/1 small can chopped tomatoes
• 30 ml/2 tbsp tomato puree (paste)
• 150 ml/ ¼ pt/ 2/3 cup very low-fat plain yoghurt
• Salt and freshly ground black pepper

To serve:

• 175 g/6 oz/ ¾ cup basmati rice, rinsed and boiled
• Coriander (cilantro) leaves

Put the onion and garlic in a pan with the meat. Cook, stirring, until the grains are brown and separate. Pour off any fat. Add all the remaining ingredients. Bring to the boil, reduce the heat, cover and cook gently for 40 minutes, stirring occasionally. Remove the lid after 20 minutes. Taste and re-season if necessary. Serve on a bed of basmati rice, garnished with coriander leaves.