Step 1

To a non-stick frying pan, preheat the pan over a high heat and add the rapeseed oil. Once hot, add the beef mince and distribute over the pan. Season with salt and pepper and leave to brown for 5 minutes.

Step 2

Rotate the mince and leave for a further 5 minutes. The beef fat will have rendered now, making the mince even crispier when you leave it to brown (this is essential to build the best flavour).

Step 3

Remove the mince from the pan, leaving the rendered fat in the pan. Break the mince into small browned pieces.

Step 4

To the pan, reduce the heat to medium and add the onion, garlic, ginger and coriander stems. Season with salt and pepper and fry for 4 minutes. Add the spices and flour for the final minute of fry time.

Step 5

Pour the chopped tomatoes, stock and browned mince back into the pan. Stir to combine and cook covered with a lid over a medium/low heat for 10 minutes.

Step 6

After 10 minutes, add the peas and cook for a further 10-15 minutes with the lid off.

Step 7

Top with fresh coriander and serve with toasted naans.