Place lamb mince and chopped onion in large saucepan and brown mince, breaking up any lumps.
Add the garlic and spices. Stir and cook for 1 minute. Add tomatoes, tomato puree and lamb stock. Stir well and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Stir occasionally to make sure it’s not sticking.
Add the kidney beans. Stir and season to taste. Cover and cook until beans are heated through.
Serve in bowls with crusty bread. Sprinkle with grated cheese if desired.