If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Heat a large saucepan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Meanwhile, chop the potato into small 1cm chunks (no need to peel). TIP: They'll cook quicker if small. 

Cut the naans in half widthways, then set aside.

Open the remaining sachets.

When the mince has browned, drain and discard any excess fat.

Stir in the korma curry paste, curry powder mix, tomato puree, chicken stock paste, potatoes and water for the sauce (see pantry for amount).

Bring to the boil, then reduce the heat.

Pop a lid on the pan and simmer until the sauce has thickened and the mince and potato are cooked, 15-20 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Just before the keema is ready, warm the naan halves in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Add the spinach to the keema a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas, mango chutney and butter (see pantry for amount) until melted.

When the keema is ready, season with salt and pepper and remove from the heat. Add a splash of water if needed. 

Spoon your keema into bowls and serve the naan on the side.