1. We’re going to start with the ‘tarka’ which is the flavour foundation. Take a medium-large lidded sauce pan, saute the onions, cumin seeds and star anise in 2-3 tablespoons of vegetable oil on a moderate heat until the onions become translucent and soft.
2. Next add the garlic, ginger and chillies and cook out for a few minutes.
3. Now add the garam masala, turmeric and salt and toast for 30 seconds. If the pan is too dry add a splash of water so the spices don’t stick to the pan and burn. Cook out for a minute.
4. Then pour in the passata, stir, increase the hob heat and bring to a boil, immediately reduce the heat to medium and simmer for 5-10 minutes. When you can see the oil has separated on the surface of the masala it’s ready to taste. Check your seasoning here and adjust to taste.
5. Place in the mince, coat in the masala using the end of your wooden spoon to break up the meat as you do so. Crank the heat up to high, you want to seal the mince. Then add in the water and mix. Bring to a simmer then cover with a lid. Allow to cook for 25-30 minutes or so.
6. Keep an eye on it, you may need to add more water so the meat doesn’t catch. If you go the opposite way and add too much water you can correct by simmering the keema without a lid so the liquid can evaporate and ‘gravy’ reduce.
7. Add in the frozen garden peas 5 minutes before the end of cooking.
8. Finally scatter with a flurry of chopped coriander leaves.