Peel and dice onions. Sauté them in a olive oil over medium-high heat. Add in a pinch of salt and 1 tsp of sugar. Cook until soft, then add in the beef mince, breaking it up thoroughly.

Peel and cut carrots into small pieces. Peel and grate/mince ginger and garlic. Cut the aubergine into small bite size pieces. Add this all to the pan.

Crumble the beef stock cube, tomato paste, and curry powder. Mix in thoroughly.

Stir the basmati rice into the pan. Add 400ml of cold water to the pan, and bring it to a boil. Lower the heat to medium, cover with a lid, and simmer for 10-15min until the rice is cooked and the water absorbed.

Add 1/2 lime juice to the pan, along with the coriander.

Plate the keema! Squeeze the rest of the lime in the two dishes for a bit of an extra flavour!