Tuesday: Beef keema
500g pack Boswell Farms beef mince 20% fat
½ onion, finely chopped
3 garlic cloves, finely chopped
3cm piece ginger, peeled and finely chopped
15g fresh coriander, leaves and stalks chopped separately
2 tbsp medium tikka curry powder
400g tin Grower's Harvest chopped tomatoes
1 reduced-salt beef stock cube, made up to 200ml
200g Grower's Harvest long-grain rice
200g pot 0% fat natural yogurt
200g frozen peas, blanched
1. Heat a large nonstick frying pan over a high heat. Add half the mince and stir-fry for 3-4 mins until browned. Tip into a colander placed over a bowl to drain. Repeat with the remaining mince.
2. Return the strained meat juices to the pan and reduce the heat to low-medium. Add the onion, garlic and ginger and cook for 6-8 mins until softened. Stir in the coriander stalks and tikka powder and cook for 2-3 mins, stirring, until fragrant.
3. Return the browned mince to the pan and add the tomatoes and stock; season. Bring to the boil, then simmer, uncovered, for 20 mins, stirring occasionally. Meanwhile, cook the rice to pack instructions.
4. After 20 mins, stir in 1 tbsp of yogurt, the peas and half the coriander leaves. Cook for 2 mins, then taste and season if needed. Scatter with the remaining coriander, then serve with the rice and a spoonful of yogurt.