Keema Curry

Instructions

1. Prepare the aromatics
   Heat the oil in a large, heavy-bottomed pan over medium heat. Add the diced onions and cook for 5-7 minutes until soft and translucent. Add the minced garlic, grated ginger, and chopped green chilies, then sauté for another 2 minutes until fragrant.
2. Cook the spices
   Add the garam masala, ground cumin, ground coriander, and turmeric to the pan. Stir continuously for 1-2 minutes to toast the spices and release their flavors, being careful not to burn them.
3. Brown the meat
   Add the minced meat to the pan, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned and no longer pink, stirring frequently to ensure even cooking and to prevent the meat from clumping together.
4. Add tomatoes and potatoes
   Pour in the canned tomatoes and add the diced potatoes. Stir well to combine all ingredients and coat the meat and potatoes in the spice mixture. Cook for 5 minutes, allowing the tomatoes to reduce slightly.
5. Simmer the curry
   Add the stock to the pan and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent sticking.
6. Incorporate the peas
   Add the frozen peas to the curry and stir through. Cook for a further 3-4 minutes until the peas are heated through but still bright green and vibrant.
7. Final seasoning
   Taste the curry and adjust the seasoning with salt and pepper as needed. If you prefer a more liquid curry, add a splash more stock or water. For a thicker consistency, continue to simmer uncovered for a few more minutes.
8. Serve and garnish
   Remove from heat and let stand for 5 minutes before serving. Garnish generously with fresh coriander leaves. Serve hot with steamed basmati rice, naan bread, or chapatis.