Prepare the vegetables

• Halve the onion, keeping the root intact, then cut vertical and horizontal lines to get a fine dice.
• Crush the garlic cloves and mince them finely; peel the ginger with a spoon and dice it finely.
• Dice the tomatoes and cut the potatoes into small squares, keeping the skin on.

Bloom the spices

• Heat the oil in a pan until hot.
• Add the chili flakes, turmeric, ground coriander, ground cumin and cumin seeds and toast them in the hot oil until fragrant.

Soften the onions

• Add the onions to the bloomed spices with a generous amount of salt.
• Cook until the onions are slightly softened, the salt helping them release their moisture.

Add ginger and garlic

• Stir in the ginger and garlic.
• Cook them out with the onions.

Brown the beef

• Add the ground beef and break it into small pieces.
• Cook until the moisture has evaporated and the oil starts separating out.

Simmer the keema

• Pour in the water and let the keema simmer until tender.

Cook with tomatoes and potatoes

• Add the tomatoes and potatoes to the pan.
• Cook until the potatoes are nicely cooked and break apart without being mushy.

Finish and garnish

• Finish with salt, lemon juice, chopped cilantro and chili flakes.
• Serve with rice, naan, chapati or paratha.