Beef Keema with Potatoes

Tasty, warm and filling - just the thing for a winter's evening.  Oh, and it can have a bit of a kick!    If you don't have have all the spices just put in the ones you do have, it won't be the same but it won't be too bad, although you do need the ginger, coriander and chilli.

• 500g  minced beef
• 1 onion - chopped
• 1 tsp ground ginger OR 2 inches of fresh ginger root, peeled
• 3 cloves of garlic - chopped
• 2 Bay leaves  
• 4 cloves  or 1 tsp of ground cloves
• 4 cardamom pods - split them open slightly
• 1 tsp of dried chilli flakes OR 2 small chillis chopped and deseeded
• 1 tsp chilli powder
• ¾ tsp turmeric
• 2 tsp ground coriander
• 2 tsp paprika
• ½ tsp ground cumin
• 1 14oz can of chopped tomatoes
• 4 medium potatoes, peeled, chopped into fairly small chunks and parboiled
• 1 tablespoon tomato puree
• a little oil for frying.

• Peel the onion and cut it in half, then lay it cut side down and slice it thinly
• Heat the oil in a large pan (I find a wok is the best pan for this)
• Add the spices to the oil and cook for about a minute on a low to medium heat - be careful not to let them burn
• Add the onion and garlic to the oil, mix in with the spices and cook until the onion softens and looks translucent, stirring from time to time to ensure that they don't burn
• Add the beef and brown for a while - if it is very fatty beef, it may be better to brown it first and set it aside until you need it, having drained off the fat.
• Add the tomatoes and tomato puree ( rinse out the can with a little water and put the water in too)
• Add the potatoes and stir in well.  
• Cover and simmer on a low heat for about half an hour