Le Kit Keema Karahi

Karahi (named after the wok like pan) is a quick cook dish. Rather than a curry with lot of gravy this is a moist minced meat curry that is best enjoyed with rice or flat breads, accompanied by a cucumber and yogurt salad.

1 Indian Karahi Kit, organic
500-600g mince (preferably lamb, but beef is fine)
2 medium ripe tomatoes or ½ tin of tomatoes
1 large onion finely chopped
2 cloves garlic finely chopped
1 tbsp red wine or cider vinegar
50-100ml water
2/3 medium potatoes
frozen peas or 1 tin chick peas
2 tbsp cooking oil
A handful of fresh coriander or mint (optional)

• Heat 2 tbsps cooking oil in a wok or large saucepan over a medium heat.
• Add th contents of <b>Pouch 1</b> and fry for about 10secs.
• Add the onion and garlic and fry 5mins, allow to soften and turn golden.
• Over a medium heat add the tomatoes and the contents of <b>Pouch 2</b>.
• Fry for 5-7mins until the tomatoes become mushy and combine completely with the epices until thickened.
• Increase the heat and add the minced meat. Mix together well with the spiced tomatoes. Allow to cook for 5mins.
• Add the potatoes and water and mic well. Reduce the heat.
• Cover and allow to cook for 15mins or until the potatoes are tender.
• If the curry seems too dry, add a little water (remember that this is not a curry with lots of gravy). Add peas or chick peas and cook for 10mins.
• Put into a serving dish and sprinkle over the contents of <b>Pouch 3 </b> along with fresh mint or coriander. Serve with basmati rice of naan bread.