Beef keema with rosti topping

Ingredients

• 1 pound / 450 grams beef mince (ground beef) (5% fat content)
• 1 large red pepper (capsicum) (seeds and membrane removed and diced)
• 2 large carrots (peeled and diced)
• 1 large onion (peeled and diced)
• 14 ounce / 400 gram tin chopped tomatoes
• 1 cup frozen peas
• 1 - 2 tablespoons sunflower oil
• 1 teaspoon crushed garlic
• 1/2 teaspoon crushed ginger
• Salt and black pepper to taste
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon dried chilli flakes (or to your own taste)
• 1 pound / 450 grams potatoes (peeled, grated and liquid squeezed out.)
• 1 large onion (approximately 1 cup sliced) (peeled and thinly sliced)
• Salt and black pepper to taste

Instructions

1. 1

   Heat the oil in a frying (or large saucepan) on medium heat and fry the beef with the spices, garlic, ginger, salt and pepper until the meat is crumbly and completely separated. Break up the meat with a spatula as you fry it. Remove the meat to a plate and set aside.

2. 2

   Add another splash of oil to the pan if necessary and fry the onions, red pepper and carrots (still on medium heat) until the onions start to soften and turn translucent.

3. 3

   Add the meat back to the pan.

4. 4

   Stir in the tinned tomatoes and half the can of cold water. Cover the pan with a lid and leave it to simmer for 10 to 15 minutes.

5. 5

   Stir the peas into the meat mixture and then transfer it all to a baking dish.

6. 6

   --- Make the rosti ---

7. 7

   Preheat the oven to 180°C / 350°F

8. 8

   Peel the potatoes and grate them on the largest holes of a cheese grater. Peel the onion and slice it as thinly as possible with a sharp knife (or use a mandolin). Use your hands to squeeze most of the liquid out of the potatoes.

9. 9

   Combine the grated potato and sliced onions, season lightly with salt and pepper, and arrange them on top of the meat mixture.

10. 10

    Bake uncovered in a preheated oven (180C / 350F) for 50 minutes to an hour until the potatoes are cooked and crispy. If the potatoes are not done after this time, leave for another 5 minutes or so.