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, stir until thickened. Season to taste with salt and pepper, if needed.

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.