Qeema (Indian Curried Beef)

Step 1: Heat the oil in a skillet over high heat. Add the ginger and garlic and sauté for 30 seconds, until golden; do not let them burn. Add the onion and cook for 1 minute, until it is starting to turn translucent.

Step 2: Add the beef and cook, breaking it up as you go, until it changes from pink to light brown. Add the remaining ingredients except the water. Cook for a further 2 minutes to let the spices bloom.

Step 3: Add the water and stir. Cover the skillet with a lid or a baking tray. Turn the heat down to medium and simmer for 10 minutes, or until most of the water has evaporated.

Step 4: Serve over basmati rice or plain white rice. Garnish with extra chilli and coriander, and serve with mint yogurt. Naan, flatbreads or frozen roti can also be served alongside.

Step 5: Put 1/4 cup of the yogurt, the mint leaves and salt in a jug just big enough to fit the head of a stick blender. Blend until the mint is very finely chopped, then stir in the remaining yogurt. Refrigerate until needed.

Tip: Blend only until the mint is finely chopped, then stir in the rest of the yogurt.