Ingredients

• 1 (large, white) onion
  • Roughly chopped
• ~10cm knob of ginger
  • Roughly chopped
• 3 cloves of garlic
• 500g of lean mince
  • Beef or lamb
• 1 can of chopped tomatoes
• 1 can of chickpeas
  • Drained
• ~30g fresh coriander
  • (Or 2 tbsp dried}

Spices

• 1½ tsp ground coriander
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp ground turmeric
• ½ tsp chilli powder
• ½ tsp ground black pepper
• ½ garam masala

Instructions

1. Blend the onion, ginger, and garlic into a paste, then fry in a wok until golden brown.
   • Optional: Add a knob or two of butter to the paste (adds calories, but calories taste nice).
2. Add the mince to the wok and fry until browned.
3. Add the chopped tomatoes, chickpeas, and spice mix to the wok, and stir thoroughly.
4. Cover and cook on a low-medium heat for approximately 20 minutes. A little water may be needed every now and again.
5. Add the chopped coriander just before serving, stirring it through thoroughly. Then season to taste.

Serve with either boiled rice or naan.

Advice

This isn’t a saucy curry, so I recommend either rice or naan, rather than both. It can also be eaten on its own, if you want a smaller meal (but it’s better with rice or naan).

For step 4, the longer you cook everything out for, the better (well, within reason, but the point stands). I usually put my rice on once the spices have gone in and use that as my timer for cooking it out.

I suggest premixing all the spices together into a small beaker or bowl, rather than trying to measure them out over the pan. It’s easier and saves you some faffing.