500 gm lean minced beef *1 onion, finely chopped * 450 gm 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 chilies * 1 can chopped tomatoes, about 400 gm * 300 ml (10 fl oz) beef or lamb stock, preferably home-made v 150 gm (5½ oz) baby leaf spinach v salt and pepper v fresh mint leaves to garnish
1. 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.
2. Meanwhile, make the raita. Mix the yogurt, cucumber and mint together with a little seasoning. Spoon into a small bowl and chill until required.
3. 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.
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