Step 1

Pre-heat the oven to 160 ºC. Spray a large frying pan with low calorie cooking spray and place over a medium heat.

Step 2

Add the onion, garlic, ginger and green chilli and fry gently for 5 - 10 minutes, stirring, until softened and golden.

Step 3

Add the beef, chilli powder, turmeric, cumin, ground coriander, garam masala and cinnamon to the frying pan. Stir together and fry gently for 2 - 3 minutes to seal the beef on all sides.

Step 4

Transfer to a large casserole dish. Dissolve the stock cube in the boiling water. Add the tomatoes, tomato puree, beef stock, vinegar, salt and sweetener to the casserole dish and stir until well mixed. Cover with a tight fitting lid and place in the preheated oven for 2 - 2 1/2 hours. Check halfway through that the curry is not drying out and stir. Add a little water if needed. The curry will be ready when the beef is tender, and the sauce has reduced and thickened.

Step 5

Serve sprinkled with chopped coriander leaves if wished and serve with some basmati rice or other accompaniments of your choice.