InstructionsReset

1. Heat a large frying pan over a high heat.
2. Fry the minced beef in the frying pan along with the salt, pepper and cumin, breaking up the larger chunks of the mince until its completely browned all over. This should take about 5 minutes.
3. Remove the cooked mince (keema) from the frying pan with a slotted spoon, leaving the oil behind and place in a bowl for later.
4. Turn the heat down to medium and add in 1 tsp of the ghee (or oil) to the pan.
5. Add the diced onion to the frying pan. Cook for 4-5 minutes, stirring occasionally, until the onion starts to soften.
6. Add in the minced garlic, minced ginger, tomato puree, curry powder, garam masala and ground coriander to the pan and fry for a minute stirring continuously until the spices start to release their fragrance.
7. Next in goes the tinned tomatoes and water, stir everything together, and bring to a gentle simmer.
8. Add in the cooked mince (keema), stir again and allow to simmer for 5-6 minutes
9. Now add in the frozen peas, stir again and cook for another 2 minutes to heat through the peas.
10. Serve with some fresh corinader along with boiled rice, mango chutney and your favourite naan bread or chapati.