World Cuisine

  • 2 tablespoons sunflower oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon finely grated fresh root ginger
  • 3–4 green chillies, deseeded and finely sliced
  • 1 tablespoon cumin seeds
  • 3 tablespoons hot curry paste
  • 750 g (1½ lb) minced beef
  • 400 g (13 oz) canned chopped tomatoes
  • 1 teaspoon sugar
  • 4 tablespoons tomato purée
  • 4 tablespoons coconut cream
  • 250 g (8 oz) fresh or frozen peas
  • salt and pepper
  • large handful of chopped fresh coriander, to garnish

Heat the oil in a large, heavy-based saucepan and add the onion. Cook over a low heat for 15–20 minutes, until softened and just turning light golden-brown. Add the garlic, ginger, chilli, cumin seeds and curry paste and stir-fry over a high heat for 1–2 minutes.

Add the minced beef and stir-fry for 3–4 minutes. Stir in the tomatoes, sugar and tomato purée and bring to the boil. Season well, cover and reduce the heat to low. Cook for 1–1½ hours until the mince is tender.

Pour in the coconut cream and add the peas 10 minutes before the end of cooking time. Garnish with the chopped coriander and serve lime slices and red chillies as well as rice or Naan (see page 224), if liked.

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