Step-by-Step Instructions

1. 1.Prepare Whole Spices

   Heat 2 tbspn coconut oil in a pan over medium heat until melted. Add 1-2 bay leaves, a 2-inch cinnamon stick/cassia bark, and 4 cardamom pods. Cook for 90 seconds, crushing the cardamom pods with a wooden spoon to release their flavors.

2. 2.Sauté Aromatics

   Add 1 large chopped onion and 1 chopped green Thai/Birds Eye chili to the pan. Stir and cook for 10 minutes until the onion is soft. Add 1 tbspn garlic paste and 1 tbspn ginger paste, stirring well to combine.

3. 3.Brown the Meat

   Add 1 lb (454g) ground minced beef to the pan. Break up the meat with the back of a wooden spoon or a fork until it's in tiny pieces. Cook for 15 minutes until all the water from the meat has evaporated and only the fat remains.

4. 4.Add Ground Spices

   Sprinkle in 1 tsp turmeric, 2 tspn Kashmiri chili powder (or 1 tbspn normal chili powder), and 1 tbspn ground coriander. Stir for 2-3 minutes. If the mixture becomes too dry, add approximately 2 tbspns of water to prevent burning and help the spices develop their aroma.

5. 5.Incorporate Tomatoes

   Pour in 1 can of blended tomatoes mixed with 1 tbspn tomato paste. Stir well and bring the mixture to a boil. Cover the pan with a lid and cook on low to medium heat for 10 minutes, until the oil separates and most of the water from the tomatoes has evaporated.

6. 6.Add Potatoes and More Spices

   Remove the lid. Add 1 lb large cubed potatoes, 2 tbspns chopped coriander/cilantro stems, 1 tspn garam masala, and 1 tspn kasuri methi (dried fenugreek leaves). Stir thoroughly to combine all ingredients. Bring the mixture back to a boil.

7. 7.Simmer with Chilies

   Add 1 and a half cups of water, or enough to cover the potatoes. Add 2-3 split green Birds Eye/Thai chilies (optional, for extra heat). Stir, bring to a boil, then cover the pan and simmer on low heat for 20 minutes, or until the potatoes are soft and cooked through.

8. 8.Add Peas and Fresh Coriander

   Remove the lid. Add half a cup of frozen peas and 1 handful of chopped coriander/cilantro leaves. Stir for a couple of minutes until the peas are heated through and vibrant green.

9. 9.Sweeten and Balance

   Add 2 tbspn mango chutney to the curry. Stir it in to sweeten and balance the flavors of the dish.

10. 10.Final Adjustments and Serve

    Taste the curry and check for salt, adding more if necessary. Before serving, remove the bay leaves and cinnamon stick. Serve hot with chapattis or naan bread.