Spiced Keema Mix

Finely chop or grate the garlic and ginger and dice the onion. Heat a large frying pan over a medium heat, pour in the oil, then add the garlic and ginger and fry gently until caramelised.

Carefully tip in the chopped onion, along with a pinch of salt and a few cracks of black pepper. Cook for 5-10 mins until translucent, then add the mince to the pan and cook for around 7-10 mins until browned.

Add all the spices and allow the powders to cook in the oils and infuse with the minced meat for another 5 mins.

Squeeze in the tomato purée and a splash of water and let it simmer for around 10-15 mins, until slightly reduced.

Serve garnished with coriander leaves and chopped green chillies, if you like. Eat alongside paratha or roti, and side salad, raita, and onion or mango pickle.