This is a perfectly warming, fragrantly spiced mince dish which is cheap and cheerful to make, and still has a authentic Asian taste!

SERVES 4- PREP/COOKING TIME: 30 MINS

Ingredients:

• 500g beef mince (lamb mince an also be used if you prefer)
• 1 large white onion, finely diced
• 1 heaped tablespoon of garlic and ginger paste OR 3 crushed cloves of garlic and a chunk of ginger, grated
• 1 cinnamon stick
• 2 star anise
• up to 4 dried red chillies (or none if you don’t fancy any heat)
• 1tbsp garam masala
• 2tsp ground cumin
• 2tsp ground coriander
• 1tsp tumeric
• 1tsp chilli powder
• 2 bay leaves
• 1 tin chopped tomatoes, OR 4 large tomatoes, diced, OR 400ml vegetable stock and 2tbsp tomato puree
• 2 large potatoes, peeled and chopped into small chunks
• 100g frozen peas
• salt for seasoning
• vegetable oil
• fresh coriander and green chilli to garnish

Method:

1. Heat up about a tablespoon of vegetable oil over a medium heat in large pan (with a lid!). When hot, add the cinnamon, star anise and dried chillies and gently fry until aromatic.
2. Chuck in the diced onion and cook for 4 minutes until soft and translucent. Add in the garlic and ginger (in whatever form you’ve chosen) and fry for a further 3 minutes.
3. Add in the beef mince and once brown, stir in the rest of the ground spices.
4. Next add in the tin of tomatoes (or whichever alternative your using) and give everything a thorough mix through.
5. Now chuck in the potato and bay leaves, cover with a lid and let everything simmer for 15- 20 mins or until the potato is properly cooked through and soft.
6. Remove the lid, add the peas and continue to simmer, so that any excess liquid has a chance to evaporate.
7. Season well with salt and Bob’s your uncle! I like to garnish mine with fresh coriander and thinly sliced green chilli (this gives such a nice kick when mixed into the rest of the dish!) and serve with rice and fresh tomato. PERFECT!