1 large onion finely diced
4 cloves garlic crushed
2- inch piece ginger peeled and grated
1 lb ground lamb
4 green bird's eye chiles finely chopped
1 1/2 cups crushed tomatoes and juices
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp garam masala + 1/2 teaspoon to garnish
32 oz can red kidney beans drained and rinsed
1/2 cup chicken stock
Hot water as required
Kosher salt and fresh ground pepper to taste
Fresh cilantro chopped, for garnish
Heat the oil in a stock pot and add the diced onions. Fry over a medium high heat, until the onions are soft and golden around the edges, 7 to 8 minutes. Add the garlic, ginger and chiles, and fry together until fragrant, another minute. Add the ground lamb or beef and crumble to break down the meat with a spoon. Brown the meat add the crushed tomatoes, ground coriander, cumin and garam masala. Season with a little kosher salt. Turn down the heat and cook, stirring every so often until the masala starts reducing, comes together in a sticky mass and the oil starts separating from it, 7 to 10 minutes. Add the kidney beans and the chicken stock. Simmer for a few more minutes, until the beans are heated through. Add a little more hot water if the sauce is too thick. Stir in the reserved garam masala and cilantro, taste, and adjust seasonings with salt and pepper if needed. Serve over steamed rice.