Brown the meat in batches to avoid overcrowding the casserole. Set the browned meat to one side. Add chopped onion, bay leave and cinnamon stick to pot and cook for 5 minutes until onions are soft and translucent. Add grated ginger and crushed garlic and cook for 2 minutes Using a pestle and mortar, ground cloves and cardamom, then add to onions. Add tomatoes to onion and cook for 5 minutes. Add tomato puree, tomato paste, chicken stock and 1 cup of water, then cover with a tight lid, allowing to simmer for 5 minutes
Return the meat to the casserole/pot along with Salt and Pepper, brown sugar, crushed chilli and fresh thyme. Stir to combine, cover with a tight lid and then simmer for 50 minutes stirring every ten minutes. Remove from heat, then top with chopped parsley or micro herbs and serve with chappati (flatbread) or basmati rice.
RECIPE CREDIT: ASHLEY-WILLIAM VAN HEERDEN