4 medium potatoes, peeled, chopped into large chunks
1 stick cinnamon
2 bay leaves
4 cardamom pods, crushed
4 to 5 tablespoons sunflower or vegetable oil for frying
1 onion, chopped
salt to taste
5cm (2 in) piece root ginger
4 cloves garlic
500g lean minced beef
1 teaspoon chilli powder
3/4 teaspoon ground turmeric
2 teaspoons ground coriander
2 teaspoons paprika
1/2 teaspoon ground cumin
2 small green chillis, minced
1 (400g) tin chopped tomatoes
1 tablespoon tomato puree
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Method Prep:15min › Cook:50min › Ready in:1hr5min
To parboil the potatoes, add the potatoes to a saucepan and add water to cover them by 2cm and a pinch of salt. Bring to the boil, then remove from the heat. Dip the potatoes straight into cold water, drain and set to the side.
Fry the whole spices (cinnamon, cloves, bay leaf, cardamom) in the oil.
After the spices are coloured and fragrant add the onion. Don't remove the whole spices. When the onions start to soften add salt, lower the heat and cover to let it cook right down. Check and stir occasionally to make sure it does not burn.
Meanwhile roughly chop the root ginger and garlic. Put in a blender with a few tablespoons water and blend to a paste.
When the onions are ready (they should be cooked right down and most of the oil will have come back out) add the ginger and garlic paste and cook for about 5 minutes more.
Add the beef and fry until brown. Stir often so everything is well combined.
Add all the powdered spices, the chillis and a pinch more salt if desired. Cook for a few minutes, stirring, so the flavours can meld.
Add the tomatoes and tomato purée. Wash out the can with a little water and add that too.
Add the potatoes and stir well. Cover and simmer on a low heat until the sauce has thickened, about 30 minutes.