Sometimes you just hit the mark - I mean head on, centre, bull's eye. This curry got me right in the best place. I'd been wanting to do a Keema since last week when I got some lovely, fresh peas in my food box (I promise I'll start taking more pics of the food box when it comes - it's so much fun).

I got desperate for something quick and ended up making pea risotto. Don't get me wrong the risotto was thoroughly and comfortingly satisfying (I ate so much of it that I felt sick after - gluton!) but this was really what I had wanted to make. Imagine my joy when this week's food box brought me another bag of fresh peas. Yeah! The universe wanted me to make Keema too.

I didn't have ground beef (and to be honest, it wouldn't be made with ground beef anyway - hello... Hindu - no beef) so I made it out of lean ground pork. Maybe that's what made the difference (it was organic, from Cumbrae Farms). It could also be the fact that summer is here, I'm not working even half as much as I normally do and I'm generally just feeling relaxed and happy... Hey, might be dumb but don't underestimate the power of how you are feeling when you are cooking or baking - No jokes.

The combination of the coconut milk and the meat was divine. Just the right mix of creamy, sweet, salty and spicy. I could eat this for breakfast, lunch and dinner... wait. I said that about risotto. Ugh. It'll be big meals, what can I say.

Keema

serves about 4

1 lb minced beef, goat, pork or lamb

2 tbsp butter

1/2 a large onion, finely chopped

1 1/2 cups peas (fresh or frozen)

1 rib of celery, finely chopped

3 cloves of garlic, crushed

1 can of coconut milk (about 1 1/2 cups)

2 - 3 tbsp of curry paste (use the heat level that you like best - I used Madras)

1 tbsp garam masala

1 tsp ginger

1 tsp coriander

1 tsp cumin

2 tsp salt

In a large pot, fry the onion in butter over medium heat. Add in the celery, peas and garlic once the onion is getting a little transparent.

After about 5 minutes throw in the minced meat and mix well. Reduce the heat a little. Allow that to cook while you mix the curry paste and spices into the coconut milk. Add the coconut milk mixture into the meat mixture. Allow the liquid to cook down for about 15 min or so. That way it won't be too soupy when it's done. Once things cook down, check the seasoning and adjust if necessary.

Serve over rice or with Naan (yum).