Aloo keema

Step 1: Heat 3 tbsp vegetable oil in a wide pan over a medium heat. Add 1 tsp cumin seeds, 2 bay leaves and 1 cinnamon stick and let them sizzle for 30 seconds.

Step 2: Add 2 onions and fry for 8 minutes until golden. Stir in 1 tbsp garlic-ginger paste for 1 minute.

Step 3: Add 1 ⅛ lb beef or lamb mince and turn the heat to high. Break it up with a wooden spoon and fry for 8–10 minutes until all the liquid has evaporated and the meat browns. A common mistake is stopping when the mince just turns grey; it tastes boiled, not browned.

Step 4: Add 3 tomatoes, 1 tsp chilli powder, ½ tsp ground turmeric, 2 tsp ground coriander and 1 ¼ tsp salt. Cook for 5 minutes, stirring, until the tomatoes collapse and oil appears at the edges.

Step 5: Add 10 ½ oz potatoes and 1 cup water. Cover and simmer over a low heat for 15 minutes, until the potatoes are just tender when pierced with a knife.

Step 6: Stir in 3 ½ oz frozen peas and cook uncovered for 4 minutes. The mince must be cooked through to 160°F with no pink left. Finish with 1 tsp garam masala, 2 green chillies and 3 tbsp fresh coriander and serve with chapati.