Step 1

Heat the oil in a large saucepan, add the beef and cook until lightly browned.

Step 2

Add the onion and fry until it starts to brown.

Step 3

Add the garlic and ginger and fry for a further 2-3 minutes.

Step 4

Add this with the tomato paste, passata, potatoes and spices to the slow cooker, along with the water and cook on high for four hours.

Step 5

Once cooked, transfer to warmed serving bowls and top with the mint, yoghurt and almonds. Alternatively, allow to cool fully then store in an airtight container in the fridge. Enjoy!