Sri Lankan Style Beef Kothu

a) While the beef fries, trim the carrot, then coarsely grate (no need to peel).

b) Pile the tortillas onto each other and slice the tortillas into 1cm thick strips. Cut the strips into smaller approximately 3cm long strips (use scissors if easier).

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Stir in the korma curry paste, Sri Lankan style curry powder and ginger, garlic and lemongrass puree. Fry until fragrant, 1 min.

c) Add the kale along with the water for the kale (see pantry for amount) and cook until starting to wilt, 3-4 mins.

a) Stir in the carrot, tortilla strips and sugar (see pantry for amount).

b) Stir-fry, 1-2 mins. Season with salt and pepper.

a) Next, stir in the creme fraiche, honey and water for the sauce (see pantry for both amounts). Simmer until thickened, 1-2 mins.

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.