Keema Aloo with Garam Masala

1. Heat the oil in a large saucepan until hot. Fry the onions until golden brown, about 10 minutes.
2. Add Shemin’s Chilli Free Curry Paste and a splash of water. Simmer gently for 3-4 minutes.
3. Add the lamb and beef mince, and brown. When brown, add in the potatoes.
4. Pour in the tin tomatoes and 200ml water, stir and simmer with the lid on for 40 minutes or until the potatoes are done. Add a little more water if the sauce gets too dry.
5. Stir in Shemin’s Garam Masala and season to taste.
6. Serve with rice and/or naan breads.