Spicy Beef and Chickpea Curry

1.Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

2.Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.

3.Add the beef mince to the pot. Break up the meat with a spoon and cook until fully browned. Drain off any excess fat from the pot.

4.Stir in the ground cumin, coriander, turmeric, cayenne pepper, smoked paprika, salt, and black pepper. Cook, stirring constantly, for 1 minute to toast the spices.

5.Add the tomato paste and diced tomatoes to the pot, stirring well to combine with the beef and spices. Cook for 2 minutes.

6.Pour in the beef stock and add the drained and rinsed chickpeas. Bring the mixture to a boil, then reduce the heat to low, cover the pot partially, and simmer for 30-40 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.

7.Stir in the garam masala during the last 5 minutes of cooking. Taste and adjust seasoning (salt, pepper, or cayenne) as needed.

8.Serve the Spicy Beef and Chickpea Curry hot, garnished generously with fresh chopped cilantro. This dish pairs excellently with basmati rice or naan bread.