- 3 tbsp sunflower or olive oil
- 1 large onion, chopped
- 500g lean minced beef
- 1 x400g can chopped tomatoes
- 1 tsp fresh thyme
- 1 tsp honey
- 2 tbsp tomato paste
- 2 tsp salt
- 8 drops Garlic Spice Drops®
- 8 drops Red Chilli Spice Drops®
- 10 drops Paprika Spice Drops®
- 10 drops Cumin Seed Spice Drops®
- 8 drops Garam Masala Spice Drops®
- 6 drops Turmeric Spice Drops®
- 1 x 410g tin chickpeas, drained
- 4 jacket potatoes cooked
- soured cream, to serve
- 1 tbsp washed and chopped fresh coriander leaves
- In a large pan, heat 2 tbsp of the oil on medium heat and put in the onion.
- Fry for 10 minutes until soft and lightly browned.
- Remove the onion from the pan onto a plate.
- Add the remaining oil and add the minced beef to the same pan. Brown on high heat (this can be done in batches).
- Once evenly browned, put the onion back into the pan along with the tomatoes, thyme, honey and tomato paste.
- Cook for 3-4 minutes until the mixture is quite thick.
- Add the salt and mix.
- Put in the Spice Drops® and mix well.
- Add the chickpeas and cook for 2 minutes more.
- Serve on top of the jacket potatoes with some soured cream and the coriander leaves.
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