Beef Keema with Onion and Potato

In a heavy karahi or wide saucepan over medium-high heat, add the cumin seeds, cloves and cinnamon stick. Toast for 30 seconds until fragrant and you smell the oils. Be careful not to burn.

Add the sunflower oil and let it shimmer. Slide in the sliced yellow onion and cook, stirring occasionally, for 12-15 minutes until deep golden and slightly crispy at the edges. This is where the flavor lives.

Add the minced garlic and grated ginger directly to the onions. Stir for 2 minutes until the raw smell is gone and everything smells wonderful.

Sprinkle in the turmeric, cayenne and black pepper. Stir vigorously for 1 minute to coat everything in the spice dust. You want the powders to toast slightly in the oil.

Add the ground beef in one batch. Let it sit undisturbed for 2 minutes to sear, then break it apart with your spatula. Cook for 8-10 minutes, stirring, until the beef is browned and any liquid has evaporated.

Add the cubed potato and stir to coat in the spiced meat. Pour in the 250ml water and bring to a gentle boil.

Reduce heat to medium-low, cover and simmer for 15-18 minutes until the potato is tender and the gravy has thickened. Stir once or twice to prevent sticking.

Remove the cinnamon stick and cloves. Drizzle the yogurt over the top and fold it in gently — do not boil after adding yogurt or it will curdle.

Taste and adjust salt. Scatter the fresh cilantro generously over the top and serve hot with basmati rice or warm rotis.