Gheema

Method:

Pour a 3cm (1 in) depth of oil into a wok or deep frying pan and place over medium heat. In the meantime, peel the potatoes and cut into 12mm (1/2 in) cubes. When the oil is hot add just enough of the potato pieces to form a single layer of potatoes that's completely submerged in the oil. Fry the potatoes until they are golden brown and cooked through (about 8 minutes). Remove with a slotted spoon and drain on kitchen paper as you cook your next batch. Continue in this manner until all the potatoes are cooked. You can cool the oil and store in a jar until next time.

Combine the garlic, 1/2 tsp salt, 1 tsp ground black pepper and the leaves from 4 coriander (cilantro) stems in a mortar and pound to a smooth paste with a mortar. Heat the 60ml (1/4 cup) oil in a large frying pan over medium heat. Once hot, stir in 4 tbsp the paste from the mortar and cook for 2 minutes then add the tomato purée and let it cook, stirring constantly, for 2 minutes so the tomato dissolves in the oil. Add the minced (ground) meat and cook in the oil, stirring with a spatula to break up any large lumps until nicely browned and cooked through.

Rinse the mortar and pestle with water then pour into the meat mix, adding more water as necessary so the meat is just covered with water. Mix together the remaining 1 tbsp tomato purée, 1 tbsp lemon juice and the stock cube until smooth then add to the beef. Continue cooking over medium heat for 5 minutes.

Now add the chillies, followed by the vegetables and 4 sprigs of coriander, chopped. Bring to a simmer and cook for 10 minutes, until the vegetables are hot and cooked through. Fold in the fried potatoes along with 4 more sprigs of coriander. Cook for a further 10-15 minutes until the potatoes are hot and the mixture is almost dry.

Serve hot, garnished with the remaining coriander and Sudanese flatbread.

Gheema

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