About this recipe:This recipe can be halved or doubled without trouble. I use Durban curry powder that was brought back from SA but you can use Madras curry powder much to the same effect. If you don't want a particularly hot curry, then chop the Chillis into large pieces and take them out after cooking.
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Method Prep:20min › Cook:30min › Ready in:50min
Heat the oil in a wok or large pan, then add the onions, bay leaves and garlic. Fry on a medium heat until the onions are soft and reduce the heat.
Add the curry powder, garam masala, cinnamon, cumin, coriander, turmeric and ginger and stir on a low heat for five minutes, stirring constantly to avoid burning the spices and fully combining the spices and onions.
Add in the beef mince and chillis and increase to a medium heat. Stirring occasionally, cook until the mince is browned. Add the stock cubes, tomato puree, tomatoes and hot water and stir until all is fully combined.
Reduce to a low heat and cover the wok/pan with a lid and simmer for 10-15 minutes. If you wish add boiled potatoes and/or boiled eggs before simmering. Serve with boiled rice or bread.
Very good curry and so easy to make. I only used 3 chillies and removed most (not all) of the seeds and it was hot enough for me, although my partner could probably have stood it as the recipe states. We'll be having this one again! - 07 Sep 2010