• 750g Audsley’s Steak Mince
  • 1 Large Onion, finely chopped
  • 2 Garlic Cloves, finely chopped
  • Red chillis (how many to add depends on how hot you like your chilli. The fewer the chillis, the milder the dish. Also, remove seeds if you prefer it mild)
  • 500ml Beef stock
  • 1 Can Chopped Tomatoes
  • 2 Tbsp Tomato Puree
  • 2 Tsp Ground Cumin
  • 2 x Tspn Paprika
  • 2 Tbsp Chilli Powder (hot or mild – you decide)
  • 1 Pinch Sugar
  • Extra Virgin Olive Oil
  • Salt & Pepper


Heat a good slug of olive oil in a large pan and add your chopped onion. Cook until the onion is starting to turn soft. Add your garlic, chilli powder, paprika and cumin powder and stir well. Cook for around 5 minutes, taking care not to let the onions and garlic burn or stick to the bottom of the pan, add a touch more olive oil if needed. Turn the heat up and add your mince to the pan, breaking it up as it browns. Once the meat is browned, add your beef stock into the mince mixture and stir well. Add a can of chopped tomatoes, your pinch of sugar and the salt and pepper. Finally, add your tomato puree and stir well. Leave to cook on a low heat, stirring frequently for approx. 1 hour, or until the stock is reduced and the mixture is thick and tastes divine. Ensure you taste before serving and add more seasoning or spice if needed. Enjoy with either basmati or wholegrain rice and a toasted pitta bread.