Ground Beef and Potato Curry, Cayenne and Yogurt

Peel and dice the potatoes into 2cm cubes. Finely chop the yellow onion. Roughly chop the tomatoes. Mince the garlic and grate or finely mince the fresh ginger. Roughly chop the cilantro.

Heat the sunflower oil in a deep karahi or heavy-bottomed pot over medium-high heat. Add the chopped onion and fry until softened and lightly golden, about 5 minutes.

Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Add the ground beef, breaking it apart with a spoon. Cook over high heat, stirring occasionally, until the beef is browned and any liquid has evaporated, about 8 minutes.

Add the cumin, turmeric, cayenne, salt, and black pepper. Stir well to coat the beef. Cook the spices for 1 minute until toasted and fragrant.

Add the chopped tomatoes and cook until they break down into the sauce, about 5 minutes.

Add 300ml water and bring to a simmer. Add the diced potatoes, stir, and cover.

Reduce heat to medium-low and simmer for 15 minutes until the potatoes are tender and the curry has thickened.

Reduce heat to low. Add the yogurt gradually, stirring constantly to prevent curdling. Simmer gently for 3 minutes.

Taste and adjust salt and cayenne if needed. Finish with fresh chopped cilantro.

Serve the curry hot with steamed basmati rice or fresh flatbread.