500-660g Beef Sausages

500ml Chicken Stock

1 leek

1 red onion

2 medium carrots

1-2 bulbs garlic

Big thumb of Ginger

1 tbsp honey

1 1/2 tbsp tomato paste

1/4 tsp nutmeg

2/3 tsp cinnamon

2/3 tsp ground corriander

2/3 tsp Keens Curry Powder

2/3 tsp cayenne pepper

1 tsp turmeric

1 1/2 tsp cumin

1 1/2 tsp flour

Vegetable Oil

15g Butter

Salt

Parsley to serve

Dice leek, Onion, Mince Garlic & put in bowl

Dice/Round carrot and put in own bowl

Peel & grate ginger

Cook sausages in frypan, no need to fully cook, set aside

Put your leek, onion & garlic bowl into frypan

As vegetable are starting to soften, add ginger

Add carrots and stir through

Add spice mix, cook for couple of mins

Add flour and cook for a couple of mins

Add honey

Add tomato paste

Add chicken stock

Simmer with lid on for 25-30 mins

Cook rice or mash

Thicken for 5-10 mins

Serve