Ingredients:
500 grams chicken mince
3 tbsp vegetable oil
1 onion sliced thinly OR 3 tbsp pre fried onions soaked for 10 minutes to soften
1 tbsp grated garlic or 1 tbsp garlic paste (failing that 1 tsp garlic powder)
2 inch piece of ginger sliced thickly (note: you fish this out before serving!)
2 bullet chilies cut in half
2 tbsp fresh or frozen coriander
1 level tbsp salt
1 tbsp whole cumin (optional; leave it out if you don’t like whole seeds)
1 heaped tbsp crushed coriander seeds
1 heaped tsp
Half tbsp chili powder (increase to 1 if you like it hot)
1 tsp tumeric (haldi)
1 tsp bassar (a spice blend often labelled Kashmiri Bassar) which gives a reddish colour to the mince
1 piece of cassia bark (Chinese Cinnamon)
200 grams canned tomatoes chopped
2 fresh tomatoes chopped

Optional: fresh lemon to squeeze over at the end.

1) Heat the oil in a pan.
2) add the onions. If using fresh onions fry until golden brown. If using pre fried onions fry for 1 minute. Add the garlic and ginger. Fry for a further minute to cook out the garlic.
3) Add the spices (including the whole cumin and cassia) and stir quickly to avoid the spices catching on the bottom of the pan and potentially burning. Fry for 1/2 minutes. If the mixture sticks add 2 tbsp of water.
4) Add the coriander. Stir in. Add the chilies and tomatoes. Cook for 4/5 minutes on a low/medium heat. Once the tomato mixture ‘separates’ from the oil add the mince.
5) Break down the mince and mix it well with the spice mixture. ‘Fry’ for 10 minutes.
6) Quick Keema Fry is ready to serve.
Squeeze over fresh lemon is desired.

Ingredients:
1 medium red onion sliced OR 3 tbsp pre-fried onions soaked in water to soften (then drained)
3 tbsp vegetable oil
4 bullet chilies sliced in half
1 tsp garlic paste or 2 cloves of garlic minced
1 tsp ginger paste of 1 inch piece of ginger, left whole (fish it out after)
2 dried red chilies-whole
1 tbsp salt (reduce to taste)
1 tsp turmeric
1 tbsp cumin powder
1 tsp coriander powder
200 gram tinned tomatoes (chopped) or 3 medium fresh tomatoes chopped finely
2 tbsp fresh coriander (stalks too!)
2 x 400g cans of red kidney beans rinsed and drained
500-750ml boiling water (to speed up the cooking process)

1) Heat the oil in a heavy based pan. Add the onions. If using fresh fry until lightly browned. Add the garlic and ginger and continue to fry for 2/3 minutes.
If using the pre-fried onions fry for 1 minutes then add the garlic and ginger and fry for another 2/3 minutes. In essence you are removing the raw taste of these ingredients.
2) Add all the spices and bullet chilies. Fry to cook the spices. Stir continuously to avoid burning or catching them on the bottom of the pan. Is the spices start the stick to the bottom (catch) add 1 tbsp water. Continue to cook for a total of 3/5 minutes. I find 3 minutes is enough.
3) Add the tomatoes and stir well. Now fry until the oil starts to separate from the tomato mixture.
4) Now add the beans. Stir to coat. With the back of a wooden spoon start mashing the beans. You want to mash/crush around 40% of the beans.
5) Now add the coriander and boiling water-be careful it may splutter! I usually add 750 ml of water as I like a daal that is slightly runny to go with rice. Remember that you will lose some of the liquid during the cooking process. Bring the mixture to the boil (this won’t take long as the water is already at a high temperature). Reduce the heat and simmer gently for approx 25 minutes. Stir during the cooking process. If you find the liquid is evaporating too quickly add more boiling water. Again bring to the boil and simmer.
6) After 25 minutes check out the consistency. The daal is ready to serve.

Serve with plain boiled rice (or steamed), aachar and a simple salad of red onions, tomatoes and mint.