Before moving to Scotland I considered minced beef an ingredient that sits alongside any number of others in a dish. It’s a key constituent in a host of British family favourites. The cottage pie, spaghetti bolognaise, chilli con carne, lasagne, and meatloaf were the minced beef dishes I was raised on in the 1970s and 80s and I still occasionally serve them up to my family today.

So when this Sassenach crossed the border seventeen years ago, she was taken aback to discover the Scottish fondness for a plate of minced beef and mashed potato; affectionately called mince and tatties. Having explored a few mince and tattie recipes, it is for all intents and purposes a deconstructed cottage pie. But perhaps I am veering into the dangerous waters of committing sacrilege.

Tonight, I’m serving the humble mince beef, Indian style. I took my inspiration from Scrambled Chefs' ‘authentic Indian minced meat qeema’ recipe and made a few modifications to suit my cooking style.

I served the qeema on a bed of the steamed winter vegetable, savoy cabbage exploiting its low calorie, but impressive nutrient profile.