Step 1

In a large frypan or wok, heat the butter, ghee or coconut oil and sauté the onion over a medium heat for a few minutes to soften.

Step 2

Add the garlic, ginger and spices and fry, stirring well for about a minute.

Step 3

Now add the mince and tomatoes and stir-fry until the mince is cooked.

Step 4

Add the peas and cook for a minute or two. Stir through the coriander and serve immediately.

Step 5

Taste and adjust the seasoning if necessary.

Step 6

Other vegetables can be added to the mix when stir frying. Cut them small so they cook quickly with the mince.

Step 7

With rice or cauliflower rice (pictured here).

Step 8

I also serve with a leafy salad or steamed vegetables.

Step 9

It's lovely with a dollop of natural yoghurt too.

Step 10

Re-heat in a pot or wok over a low heat until just hot.

Step 11

Leftovers are great for school lunches (in the thermos) or even wrapped in a fresh spring roll.

Step 12

Store in an airtight container in the fridge.

Step 13

Can also be frozen.