Spiced Minced Beef & Pea Curry
Serves 4
   1 tbsp sunflower oil
   400g lean minced beef
   1 onion, very finely chopped
   2 tbsp medium curry paste
   100g potatoes, peeled and cut into 1cm dice
   200g thawed frozen peas
   200g cherry tomatoes, halved
   4 tbsp beef or vegetable stock
   Salt
   cm! in dice
   1 tbsp freshly squeezed or bottled lemon juice
   Fresh mint leaves to garnish (optional)

Heat the oil in a large non-stick frying pan or wok.
   Add the beef and cook over a high heat, stirring with a wooden spoon to break up the meat, for about 5 minutes until lightly browned.
   Push the meat to one side of the pan and add the onion. Reduce the heat a little and cook for 5-6 minutes, stirring occasionally, until the onion is softened and lightly browned.
   Stir in the curry paste and cook for 1 minute, then stir in the potatoes, peas, tomatoes and stock. Cover the pan and cook for 5 minutes over a medium heat, stirring occasionally, until the potatoes are tender.
   Remove from the heat, season to taste with salt and stir in the lemon juice. Garnish with mint leaves, if liked, and serve straight away.
   Serve with warmed naan bread, popadoms and thick plain yoghurt.
   Note:  For a fruity version, add 50g sultanas and 1 peeled and chopped apple with the potato. If preferred, a 200g can of chopped tomatoes can be used instead of the cherry tomatoes.

Quick & Easy 20-Minute Meals.  By Catherine Atkinson. Published by Foulsham, distributed by Capricorn Link.
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