Spicy Mince and Potato Curry

1.Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

2.Add the minced garlic, grated ginger, and chopped green chilies to the pot. Cook for another 2 minutes until fragrant.

3.Add the mince to the pot, breaking it up with a spoon. Cook until browned, draining any excess fat if necessary.

4.Stir in the ground cumin, ground coriander, turmeric powder, red chili powder, and garam masala. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

5.Pour in the crushed tomatoes and stir well. Add the diced potatoes and water or beef broth. Season with salt to taste.

6.Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the potatoes are tender and the mince is cooked through. Stir occasionally to prevent sticking.

7.If the curry is too thick, add a little more water or broth to reach your desired consistency. If it's too thin, remove the lid and simmer for a few extra minutes to reduce.

8.Taste and adjust seasoning if necessary. Garnish generously with fresh chopped coriander before serving.