2.5cm (1 inch) piece of fresh root ginger,
peeled and finely chopped
1 tsp garam masala
1 tsp chili powder
4 tbsp hot curry paste
1 tbsp tomato puree
500g (1 lb) lean minced beef
1 tsp salt
175g (6 oz) frozen peas, defrosted
150ml (1/4 pint) vegetable stock
3 tbsp chopped coriander leaves
To garnish -
sprigs of coriander
Heat the oil
in a heavy-based saucepan, add the chopped onion, garlic, ginger, garam
masala and chili powder and fry over a gentle heat, stirring frequently,
for about 5 minutes or until softened.
Add the hot
curry paste, tomato puree, beef and salt, and mix well so that all the
ingredients are evenly coated in the spice mixture. Fry, stirring
occasionally, for a further 5 minutes.
Stir in the
peas and vegetable stock, then cover the pan. Simmer the curry gently
for a further 5 minutes. Stir in the chopped coriander and taste,
adjusting the salt if necessary. Transfer the curry to a warm serving
dish, garnish with sprigs of coriander and serve immediately.
If you prefer
to choose your own cut of meat, ask the butcher to mince it for you.