Beef and Apple Tikka

I'd prepared ground beef beforehand, browned it in some sunflower oil, and cooked with spring onions, diced apple and carrots for twenty minutes, stirring frequently. Afterwards I added boiling water to the pan and cooked the dish under glass for an hour and a half at a low heat.

After which I added tomato Puree, Cardamom seed, Tikka spices, diced garlic, and one large deseeded and diced red chilli. Cooked for another half an hour at a low heat, adding some coriander and oregano.

Served with long grain rice, or basmati if you prefer. Dressed in this case with some diced and steamed curly kale (five minutes), or with some diced fresh coriander leaf.