Jono & Jules do food & wine

This was surprisingly delicious and flavoursome; the curry paste really adds a good depth yet it is still light and wholesome. A Keema curry is one that uses mince which we’ve not really done. After this recipe we’ll certainly try a few others.

Keema curry & raita – to serve 4

• 1 onion, chopped
• 400g beef mince
• 340g frozen peas
• handful fresh coriander, chopped

• 1 green chilli, chopped
• 2 garlic cloves, chopped
• thumb-sized piece ginger, chopped
• 1/2 tsp each turmeric and ground coriander
• 1 tbsp curry powder

Cook the onion in a splash of water for about 5 minutes until softened. Stir in the mince and cook for another 5 minutes to brown. Add the paste, cook for a minute, then pour in 100ml water. Bring to the boil and simmer for 5 minutes.

Meanwhile, mix the raita ingredients together and season. When the mince is cooked, season and stir through the coriander. Serve with the raita and some brown rice.

Wine suggestion: You don’t want something with too much acidity here but it still needs a bit of easy fruit. Try a Pinot Blanc from Alsace.

(Original recipe from BBC Good Food)