Finely chop the onion and garlic, and fry in vegetable oil over low heat until caramelized (about 20 minutes.)
Add the meat and fry. (About 5 minutes.)
When the meat is cooked thoroughly, add the canned tomatoes (pureed in a blender or crushed by hand) and simmer over low heat. Once it has started to boil, let it simmer as-is for 5 minutes.
Add the cumin, turmeric and garam masala (optional), season with salt and pepper, and add the teaspoon of soup stock granules.
Put the margarine and flour into a frying pan and fry over a medium heat. Add the curry powder and let it form into a paste. Then, add it to the saucepan containing the other ingredients and let it simmer over a low heat for 10 minutes.
Enjoy with naan bread or rice.
Story Behind this Recipe
I wanted to make a meat sauce, and when I was making demi-glace sauce, I suddenly felt like eating keema curry, so ended up with this.
Fry the onion slowly until caramelized. Add cumin, turmeric and garam masala if you have it. I recommend serving with naan bread. If you don't have curry powder, use store-bought roux.