In a cup, combine the chilli powder, cumin, coriander, cayenne pepper, ginger, salt, black pepper, garam masala, turmeric and sugar.
Heat some oil in a casserole dish over medium heat. Add the onions and cook until translucent and starting 'to catch a little'.
Add the garlic, beef mince and pork mince. Mix well using a wooden spoon to break up any lumps. When browned, add the spice mix. Cook, stirring often, for a few minutes.
Stir in the petits pois, rice wine vinegar, tomato puree, spinach and tomatoes. Turn down to a simmer and cook for approximately one hour to 90 minutes. Serve with an egg per person on top and bread on the side to scoop up the mince. Scatter with coriander or parsley if using.
Mince can be made a day ahead and re-heated if required. This amount should serve 2 to 3 people - this is a meaty dish so you can also serve with rice if preferred. Lamb mince makes a nice alternative.