Bring to the boil and boil vigorously for 10 minutes. Lower the heat, cover and cook for 45-50 minutes or until tender, adding 1 tsp salt 5 minutes before the end of cooking. Drain and set aside (see tip). Meanwhile heat 3 tbsp of the oil in a large flameproof casserole or non-stick pan.. Put in the garlic and fry for one more minute. Fry the ground beef for about 8 minutes, or until the meat is completely cooked through. Toss in the spices (cumin, oregano, paprika, cayenne pepper), along with the tomato paste, and cook for 2 minutes while stirring. Put in the beans, tomato sauce, and beef stock.
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Method. Start off by adding the beef to a medium-size flameproof casserole. Now chop the onion and garlic in a mini-chopper until quite small and add these to the meat. Then crush the coriander and cumin seeds with a pestle and mortar (or the back of a spoon) and add these along with the cinnamon, paprika and seasoning.. Prepare the peppers, chilies, garlic, and ginger to start. Remove the peppers and chilies' stems, seeds, and white membrane, then finely mince them. Ginger is peeled and grated, while garlic is crushed. Place the peppers, chilies, ginger, garlic, and cider vinegar in a large saucepan with a weighty bottom.
