This traditional Indian dish uses beef mince, spices and vegetables to create an easy and delicious curry. I added pumpkin and spinach but you can add any vegetables you like, such as peas or cauliflower. Lamb mince can also be used.
Heat the oil in a large deep frying pan over medium-high heat. Cook the onion, stirring, for 3 minutes. Add the mince and cook, breaking up any lumps, for 5 minutes or until browned.
Add the garlic, ginger, spices and chilli flakes and cook for 1 minute. Add the pumpkin and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Uncover and simmer for 8-10 minutes or until pumpkin is tender and curry is thick.
Add the spinach, lemon juice, coriander and half the yoghurt and simmer, covered, for 3-4 minutes or until spinach wilts. Serve keema dolloped with the remaining yoghurt, with the steamed rice on the side.