In large pan, melt the butter and add the diced onions. Sauté for a few minutes until they start to soften and become translucent.
Add the minced meat and cook for approximately 10 minutes until browned.Meanwhile, peel and dice the sweet potato into 1-2cm chunks. When the meat has browned, add all the spices and stir.
Add the can of chopped tomatoes and sweet potato. Chop the kale and add to the pot and stir all the mixture together.
Add a little extra water to the pan if it needs it.
Cook for 5 minutes then taste. Adjust the seasoning to suit your tastes. You can add a little sugar/sweetener if the tomatoes are too tart.
Cover and simmer for another 15 minutes or until all the sweet potatoes have softened. Add a little more liquid/water if necessary, although keema is often quite a dry dish.
Serve hot, anyway you like, and stuff your face. Ignore everyone and everything as you enter into a fragrant, spicy paradise of comfort eating.
