This curry, made with ground beef and lots of flavorful spices, is Indian comfort food at its best. While of North Indian Mughal origin, keema is popular throughout India and Pakistan and can be adjusted to your liking. Exchange the beef with ground lamb or ground turkey, add potatoes and more or less spices – the variations are endless!

Preparation time: 35 minutes

What you need:

1 tablespoon oil

1 large onion, chopped

4 large garlic cloves, minced

1 pound (500g) ground beef

2 tomatoes, chopped

6 tablespoons tomato sauce

2 inch (4cm) fresh ginger, peeled and minced (about two large tablespoons)

2 teaspoons coriander powder

2 teaspoons paprika powder

1 teaspoons garam masala

½ teaspoon chili powder (more if you like it spicy)

2 teaspoons salt (more to taste)

1 cup (170g) frozen peas

1 medium bunch fresh cilantro, chopped

How to do it:

In a medium-size pot, heat the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and sauté for another minute.

Add the beef, breaking up lumps; add the coriander, paprika, garam masala, cumin and chili and sauté until the meat is no longer pink.

Add the tomatoes, tomato sauce, 1 cup (240g) of water and season with salt; add the frozen peas and stir well and simmer, partially covered, about 5 minutes.

Add the cilantro at the end and keep some to garnish.

Serve with white or brown basmati rice, or naan bread, or substitute with pita bread.

Enjoy!