1. Fry the beef and onion in a large saucepan for 5 minutes or until evenly browned, stirring to break up the meat. Add the potatoes, garlic, ginger, spices and chili and fry for 2 minutes, stirring. Add the tomatoes with their juice and the stock and season with pepper. Bring to a boil, then cover and simmer for 20 minutes, stirring occasionally.
2. Meanwhile, to make the cucumber raita, mix the yogurt, cucumber and mint together with a little pepper. Spoon into a small bowl and chill.
3. Stir the baby spinach into the curry and heat through for about 1 minute, then add a little more pepper. Spoon the keema curry onto warmed plates and sprinkle with fresh mint leaves. Serve immediately, with the chilled cucumber raita.

Keema curry with cucumber raita variations: If you prefer, you can cook the curry in the oven. Brown the beef and onion in a flameproof casserole dish, then add the other ingredients and bring to a boil. Cover and cook in a preheated 350ºF (180ºC) oven for 1 hour. Add the spinach, toss with the meat, then cover and return to the oven to cook for 10 minutes. • For a fruity curry, you can add 1⁄2 cup sultanas and 1 sliced dessert apple with the potatoes. Omit the spinach. Garnish the curry with 1 diced banana tossed with the juice of 1⁄2 lemon and 2 tablespoons chopped fresh coriander.

preparation time 15 mins
cooking time 30 mins
serves 4

PER SERVING

296 calories
33 g protein
8 g total fat
3 g saturated fat
67 mg cholesterol
22 g total carbohydrate
8 g sugars
5 g fibre
406 mg sodium

A raita or sauce of yogurt, cucumber and mint is often served with curries to act as a cooling agent against the heat of the chilies and spices. Yogurt is also extremely nutritious—it is a valuable source of calcium and it provides useful amounts of phosphorus, the B vitamin riboflavin and vitamin B12. Live yogurt also provides beneficial bacteria that can help to maintain a healthy digestive tract.