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.
500 g (1.1lb) minced deef, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp ground cumin
Remove the cooked mince (keema) from the frying pan with a slotted spoon, leaving the oil behind and place in a bowl for later.
Turn the heat down to medium and add in 1 tsp of the ghee (or oil) to the pan.
Add the diced onion to the frying pan. Cook for 4-5 minutes, stirring occasionally, until the onion starts to soften.
1 onion
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.
Next in goes the tinned tomatoes and water, stir everything together, and bring to a gentle simmer.
400 g (14 oz) tinned chopped tomatoes, 200 ml (7 fl oz) water
Add in the cooked mince (keema), stir again and allow to simmer for 5-6 minutes
Now add in the frozen peas, stir again and cook for another 2 minutes to heat through the peas.
140 g (1 cup) frozen peas
Serve with some fresh corinader along with boiled rice, mango chutney and your favourite naan bread or chapati.
2 tbsp fresh coriander (cilantro), boiled rice
Video
Notes
Mince
I like to use 12-15% mince beef for this but you can use a leaner mince if you prefer. If you do use a leaner mince then I would recommend adding in a couple of tsp of oil or ghee when frying the mince.
Curry Powder
I like to use a fairly spicy Madras curry powder for this but you can use your favourite curry powder to suit your spice levels. If you like it a bit spicer then add in some chilli powder too.Nutritional information is estimated per portion excluding the serving suggestions.