Beef and Potato Keema Tacos

In the meantime, pop the cauliflower florets into a bowl and drizzle with oil. Season with salt and pepper, sprinkle over the turmeric and toss to coat. Once the potato has been in the oven for 5 mins, add the cauliflower to the other half of the tray and roast until golden, 15-20 mins. Turn both halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the minced beef and cook until browned, 4-5 mins, breaking it up with a spoon as it cooks. While the mince cooks, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). When the mince has browned, add the onion and cook until softened, 4-5 mins, stirring occasionally.

Next, add the garlic, north Indian style curry powder and tomato puree. Mix together and cook for a further 1 min. Then, add the beef stock paste and the water for the sauce (see ingredients for amount), stirring to combine. Bring to a boil then lower the heat and simmer until the liquid has reduced, 8-10 mins, stirring occasionally.

Meanwhile, chop the tomatoes into small chunks and pop into a bowl along with the Greek yoghurt. Halve the lime and squeeze some juice into the bowl. Season with salt and pepper then mix together. Taste and add more salt, pepper or lime juice if needed. Then set the tomato raita aside for now. When the keema has thickened, season with salt and pepper to taste. Stir through half the coriander.