Wash the potatoes, then chop into bite sized chunks. Cover with cold water and 1 tbsp turmeric. Bring to the boil, then lower to a rolling boil. Cook for 12 minutes or until soft.
In a large frying pan, water sautee the onions for 5 minutes until soft.
Add half the chilli chopped (with or without seeds depending on how hot you like it), garlic and ginger, and cook for another 2 minutes.
Add the coriander, garam masala, cumin and and cook for another 3 minutes, stirring well.
Add the mince and a little water to stop sticking and stir through the onion mix.
Add the chopped tomatoes and cooked, drained potatoes. Mix well and cook for around 10 minutes.
Once cooked, serve with brown rice, or chapati, and top with the remaining green chilli.