Keema means minced meat and Mattar means peas. This is a classic and simple dish that is supposed to be quite dry in that there is no gravy to speak of. It is very easy to make and also to customise. If you fancy trying different spices in it then go ahead. Cardamom pods, cinnamon and cloves would all work well. Just remember to remove whole spices before you serve. I use vegan mince in this recipe, Natrali and Meatless Farm work well. You can also use Quorn mince or any soya based mince.

If using vegan mince then fry separately until lightly browned and set aside.

Heat the oil in a large frying pan or wok. Add the cumin seeds and stir for 30 seconds.

Add the onion, garlic, ginger, bay leaf and curry powder. Fry until the onion is light brown.

Add the fresh chili and stir in the tomatoes and cook for a further 2 minutes. Then add the coriander, chilli powder, turmeric, sugar and pepper and stir for 30 seconds.

Add the mince and cook for 5 minutes.

Add the peas and the stock, bring to the boil then simmer for 10 minutes or until the liquid has mostly evaporated.

Finally stir in the garam masala and cook for a further minute or two.