Tandoori minced beef recipe: A great jacket potato topping

This recipe is, in some respects, a variation of a traditional chili con carne and I feel it is fantastic to serve this on top of steaming jacket potatoes with a healthy dollop of sour cream to counter the fiery spice of this minced beef mix. This recipe used a tandoori spice mix, to find out what is included in tandoori spices follow the link.

Ingredients:

500g of minced beef
1 medium onion
2 cloves of garlic
1 green birdseye chili
150ml water
1 tbsp of tandoori spice mix (pictured below)
2 tsp of freshly ground coriander seeds
2 tbsp of tomato ketchup
salt and freshly cracked black pepper
100g of chopped babycorn (or your vegetable of choice)


Method

1. Start by browning the minced beef, probably in two batches, in a saucepan and then leave to one side.
2. In the same pan and using the oil from the beef fry the chopped onion, garlic and chili for ten minutes, stirring frequently.
3. Return the minced beef to the pan and add the spices and ground coriander seeds, stir well before adding the tomato ketchup. 
4. The pan should now be quite dry so add the water and stir well. Add the chopped babycorn (or your alternative vegetable) and leave to simmer for 10 minutes on a low heat.
5. Add salt and pepper to taste.

Serve on buttered jacket potatoes and a dollop of sour cream.

If you like your food spicy add a tsp of chili powder along with the tandoori spice mix .