Ground Beef Curry (Keema Kari)

Adapted from Chow Times

http://www.thecreativepot.net/2010/02/ground-beef-curry-keema-kari.html

Serves 6

1/2 tbsp sunflower oil

1 1/2 onions, finely chopped

1/2 tbsp minced garlic

1 tbsp ground ginger

1 tsp ground turmeric

1/2 tsp ground cinnamon

1 tsp cumin seeds, crushed (or powdered)

1 tsp coriander seeds, crushed (or powdered)

1/2 tsp chilli powder

500g (17.6 oz) extra lean ground beef

4 medium firm potatoes, (skin on), cubed (I prefer peeling the potatoes)

1 x 400g can diced tomatoes (good with the kind that have peppers -- spicy!)

1 cup beef stock

salt and pepper to taste

1 bunch of spinach, washed, stalks removed and shredded -- or use frozen peas

Saute onion over medium heat in oil until soft. Add garlic, ginger and spices, fry for 2 - 3 minutes until fragrant.

Add beef, and brown over medium to high heat.

Add potatoes, tomatoes and beef stock, turn heat down and allow to simmer for 30 - 40 minutes or until potatoes are cooked through. (DON’T SALT at this point! The potatoes will never cook.)

Season to taste with salt and pepper and stir spinach through. Turn heat off and allow to rest for a few minutes for the spinach to wilt into the curry.

Serve warm, with rice or rotis.