Indian beef keema with carrots & potatoes

Ingreadient:

• 1 tbsp vegetable oil
• 500g pack lean minced beef
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 1 tbsp finely chopped ginger
• 2 tbsp hot curry powder
• 1 large potato, cut into 3cm chunks
• 2 carrots, cut into 3cm chunks
• 1 tbsp tomato purée
• 500ml vegetable stock (optional)
• basmati rice, fresh coriander and mango or lime chutney, to serve
   

Direction

1. Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
2. Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.