Fry the onion and garlic in a large saucepan or wok until softened. Turn up the heat and add the mince, cooking until browned and breaking down the lumps with a wooden spoon
Add the tomatoes, tomato puree, ground coriander, chilli, cumin, cinnamon, and Worcestershire sauce and crumble in the stock cube. Add salt and pepper to taste.
Bring to a simmer, cover with a lid and cook over low heat for about an hour, stirring occasionally until the mixture is thick.
Add the kidney beans and fresh coriander. Cook for a further 10 mins uncovered, before removing from the heat.
You could serve it with a dollop of plain yoghurt or sour cream on top and serve with rice, baked potatoes or crusty bread.
Or watch this video tutorial instead: