Beef Keema Curry

Beef Keema Curry -

This mellow curry has just a hint of chilli, so it's ideal for children who like to be a little adventurous with their food. Serve with steamed basmati rice and warm naan bread.

Ingredients:

500 g (1 lb 2 oz) lean minced beef
1 onion, finely chopped
450 g (1 lb) potatoes, peeled and diced
3 garlic cloves, chopped
2.5 cm (1 in) piece fresh root ginger, peeled and finely chopped
1 cinnamon stick, halved
1 tsp turmeric
1 tsp cumin seeds, roughly crushed
1 tsp coriander seeds, roughly crushed
½ tsp crushed dried chillies
1 can chopped tomatoes, about 400 g
300 ml (10 fl oz) beef or lamb stock, preferably home-made
150 g (5½ oz) baby leaf spinach
salt and pepper
fresh mint leaves to garnish

Raita:
150 g (5½ oz) plain low-fat yogurt
¼ cucumber, finely diced
4 tsp chopped fresh mint

Method:

Fry the beef and onion in a large saucepan for 5 minutes or until evenly browned, stirring to break up the meat. Add the potatoes, garlic, ginger and spices and fry for 2 minutes, stirring. Add the tomatoes with their juice and the stock and season with salt and pepper to taste. Bring to the boil, then cover and simmer for 20 minutes, stirring occasionally.
Meanwhile, make the raita. Mix the yogurt, cucumber and mint together with a little seasoning. Spoon into a small bowl and chill until required.
Stir the spinach into the curry and heat through for 1 minute, then taste for seasoning. Spoon the curry onto warmed plates and sprinkle with fresh mint leaves. Serve immediately, with the chilled raita.

Some more ideas:
If you prefer, you can cook the curry in the oven. Brown the beef and onion in a flameproof casserole, then add the other ingredients and bring to the boil. Cover and cook in a preheated 180°C (350°F, gas mark 4) oven for 1 hour. Add the spinach, toss with the meat, then cover and return to the oven to cook for 10 minutes.
* If you don't have the individual dried spices, you can use 2 tbsp mild curry paste instead.
* Use Swiss chard or spring greens in place of the spinach. Tear into bite-sized pieces before adding to the meat.
* For a fruity curry, add 55 g (2 oz) sultanas and 1 sliced dessert apple with the potatoes. Omit the spinach. Garnish the curry with 1 diced banana tossed with the juice of 1/2 lemon, 2 tbsp chopped fresh coriander and 2 tbsp toasted desiccated coconut.
* Any leftover curry is delicious reheated and served in folded chapattis or warmed pitta bread pockets.
* To vary the raita, add 1/2 grated carrot, 2 chopped spring onions or a sprinkling of toasted cumin seeds to the basic mixture.
* If you don't have any fresh mint, use 1 1/2 tsp ready-made mint sauce instead.

Plus points:
A raita or sauce of yogurt, cucumber and mint is often served with curries to act as a cooling agent against the heat of the chillies and spices. Yogurt is also extremely nutritious – it is a valuable source of calcium and it provides useful amounts of phosphorus and vitamins B2 and B12. Live yogurt also provides beneficial bacteria that can help to maintain a healthy digestive tract.