Always on the hunt for new ways in which to feed my troops, I have recently adapted a keema curry recipe that is quick and easy to make and is really tasty!  Great alternative to bolognaise or chilli, two firm favourites in this house.

1 large chopped onion

1 crushed garlic clove

2 tbsp groundnut oil

500g lean minced beef or lamb (not minced lamb fans here I must say)

1 potato

1 tsp each of ground coriander, cumin, chilli powder and turmeric

1 1/2 tbsp of garam masala

100ml beef stock

400g can chopped tomatoes

150g frozen peas

chopped fresh coriander

1 red chilli, chopped (omit this if you are cooking for the kids!)

1 tbsp plain flour

Fry 1 large chopped onion with 1 crushed garlic clove and the chopped chilli in 2 tbsp groundnut oil over a medium heat for 3 minutes or until softened.

Stir in 500g lean minced beef (or lamb) and brown off them add diced potato. Stir in the flour. Add 1 tsp each of ground coriander and cumin, chilli powder and turmeric and 1 tbsp of garam masala, and cook, stirring, for 1 minute.

Add 100ml beef stock, made with a stock cube, and a 400g can chopped tomatoes. Season, cover and simmer for 15 minutes or until the potato is tender.

Add 150g frozen peas and simmer for 3 minutes. Serve sprinkled with chopped fresh coriander, accompanied by warmed naan breads and rice.