Step 1

Place cinnamon, black peppercorns, coriander seeds and cumin seeds into mixing bowl and dry roast 2-3 min/120°C/speed 1. Allow to cool slightly, then insert measuring cup and mill 1 min/speed 9. Transfer into a large bowl and set aside.

Step 2

Without cleaning mixing bowl, place half of the beef into mixing bowl and chop Turbo/0.5 sec/3 times to mince. Transfer into the large bowl with spices. Place remaining beef into mixing bowl and chop Turbo/0.5 sec/3 times. Transfer into the bowl with beef mince and spices and set aside.

Step 3

Place carrot, red capsicum and fresh coriander (roots and stems included) into mixing bowl and chop 5 sec/speed 5. Transfer into the bowl with beef mince and spices and set aside.

Step 4

Place brown onion, garlic, red chillies, chilli powder and olive oil into mixing bowl and chop 3 sec/speed 7.

Step 5

Scrape down sides of mixing bowl with spatula and sauté 6 min/120°C/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

Step 6

Add reserved mince, spice and carrot mixture and cook 20 min/100°C//speed 1. Mix well with spatula to ensure mixture is well combined.

Step 7

Add kidney beans, chopped tomatoes, tomato paste and Vegetable stock paste. Mix well with spatula to ensure mixture is well combined. Cook 10 min/90°C//speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid. Serve warm with sides of choice (see Tips).