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1
Combine the spices (they are all powdered) together in a dish.
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2
Finely chop the onions, remove the tomato skins in hot water, and finely chop.
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3
Add olive oil and cumin seeds into a pot and cook over low heat.
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4
Once the cumin seeds have started to crackle, add the finely chopped garlic, and cook well over low heat until aromatic.
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5
Add finely chopped garlic to the pot from Step 2, and saute until it turns lightly golden brown (It takes about 3~40 minutes, this is one of the keys to the flavoring so do it right).
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6
By the way, the photo above has been cooked for 15 minutes.
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7
The browned edges are not burnt, but it's the onion flavoring.
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8
It will be dissolved later.
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9
Once the onions have become lightly golden, add the beef and saute.
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10
Add the mixed spices once it has cooked through, and saute for several more minutes.
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11
After the spices have soaked into the meat in Step 4 and is aromatic, add the finely chopped tomatoes, canned tomatoes (squish in your hands and then put in), and the tomato juice.
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12
Add chickpeas, salt, pepper, and soup stock cubes, and boil over low heat for about 15 minutes.
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13
Add soy sauce and Japanese Worcester sauce while checking the taste (Use more Worcester sauce for those of you with a sweet tooth).
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14
Or add about 2 teaspoons of chutney to make it mild.
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15
Add 4 tablespoons yogurt, simmer for an additional 40~50 minutes, and boil down excess water.
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16
Turn off the heat and add garam masala after 10 minutes.
