Beef Keema

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1. Peel and finely slice the brown onion.
2. Heat a large pan and drizzle with vegetable oil over a medium-high heat
3. Once hot, add the sliced onion with a pinch of salt and sugar to the pan and cook until the onions start to soften.
4. Add the beef mince and cook for a further 3 minutes, breaking up the beef with a wooden spoon as it cooks.
5. Meanwhile, chop the carrots into small bitesized pieces after peeling.
6. Grate the ginger and garlic cloves.
7. Add them all to the pan and cook for 1 minute.
8. Add the curry powder and tomato paste the beef stock mixture and mix well.
9. Stir in the basmati rice.
10. Add 300ml of cold water to the pan and bring to the boil.
11. Once boiling, reduce the heat and simmer for 12-15 mins, stiring occasionally to prevent the rice from sticking to the bottom.
12. Whilst this is boiling, cut the lime in half abd chop the coriander finely.
13. Stir in the coriander and the juice from one half of the lime.
14. Chop the remaining lime into wedges.
15. Serve.