1 tablespoon oil
1 onion, chopped
2 cloves garlic, chopped
1 small knob ginger, chopped
1 green chilli, chopped
2 tablespoons Indian curry paste
750g beef or lamb mince
2 potatoes, peeled and diced
1 cup tomato puree
½ cup natural yoghurt
1 cup beef stock
2/3 cup peas
coriander, for garnish

Heat oil in a large heavy based frying pan. Add onion and cook until browned. Add garlic, ginger and chilli and cook for a further 30 seconds. Add curry paste and cook for a minute.

Add mince and cook until browned. Add potatoes, tomato puree, yoghurt and stock. Cover and simmer for 30 minutes.

Stir through peas and cook a further 3 minutes.Serve dolloped with yoghurt, with rice and naan bread. Garnish with coriander.