Kheema or Curried Mince

This is one of the most versatile of curries, which is also quite economical. Although lamb mince is normally used, you could use beef mince if you wished to, or you could substitute some of the meat with lentils or beans to make an even more economical dish. Kheema can be served with bread rolls, roti or naan, on toast, with rice or noodles, layered with macaroni or for the meat sauce in biryani. It's a great meat sauce for making meat pies or 'vetkoeks', a type of savoury doughnut of Afrikaans origin.

Ingredients:
50ml vegetable oil
3 large onions sliced
1 inch root ginger, peeled and chopped
a pinch of salt
2 garlic cloves, crushed
5ml turmeric
5ml hot chilli powder
5ml ground coriander
700g minced lamb
5ml salt
1 x 410g tin chopped tomatoes
30ml chopped coriander

Method:
Heat the oil in a deep frying pan and add the onions and ginger with a pinch of salt when it is hot. Fry gently over a low to medium heat until the onions are translucent and soft. Add the garlic and the spices and fry for 3 minutes, stirring frequently.

Add the meat and fry until it is all browned, then stir in the salt and tomatoes and bring to the boil. Cover the pan and simmer on low heat for 15 minutes. Uncover and simmer for a further 5 minutes or until the meat is cooked through and the gravy is thickened.

Transfer to a warmed serving dish and garnish with the chopped coriander.