All of the whole spices have been left whole.
- 2 tablespoons olive oil
- Pinch of freshly ground black pepper
- 4 large onions, peeled and sliced
- 6 fat cloves of garlic, peeled and crushed
- 2 Bramblebee Farm Aberdeen Angus burgers, broken into small pieces
- 1 heaped teaspoons coriander seeds
- 1 heaped teaspoons whole white cumin seeds
- ½ teaspoon whole fennel seeds
- 2 heaped teaspoons sweet paprika powder
- 2 heaped teaspoons turmeric powder
- 2 teaspoons dried parsley
- 1 level teaspoons extra hot chilli powder
- 2 teaspoons Cock Brand green curry paste
- 2 teaspoon jaggery or brown sugar
- 150 ml red wine
- 3 tablespoon lime juice
- 1 can chickpeas, drained and well rinsed
- 1 can kidney beans, drained and well rinsed
- 1 can chopped tomatoes
- 1 can coconut milk
- 1 handful sultanas
- In a large pan or wok add the olive oil and black pepper
- slowly soften the onions for 10 minutes.
- Stir in the garlic and broken up burgers and turn often for a few minutes to prevent sticking.
- Stir in all the spices and heat for a few minutes.
- Deglaze the pan with the red wine and lime juice.
- Stir in the remaining ingredients and mix well.
- Cook, covered, on the lowest heat for up to 4 hours. The longer it is cooked the better the gravy, though it would be fine after 45 minutes if you were pushed for time.
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