1. Cook chillies in a pan over medium to low heat and gently toast until fragrant, roughly 2-3 minutes per side. Put chillies in a bowl, cover and soak til soft.

  2. Drain chillies and remove the seeds. Put the chillies in a blender and add the cumin, black pepper, 1 tablespoon of salt and ¼ cup of water. Purée until a smooth paste forms, adding more water if needed.

  3. In a new pot heat the oil and add the mince, onion and garlic. The more garlic you add, the safer you’ll be. Cool until mince is brown, stirring occasionally.

  4. Next add the stock, remaining 2 cups of water and whisk in the cornflour to avoid lumps. Stir in the pre made chilli paste and bring to a simmer. Allow to simmer til sauce thickens.

  5. Stir in brown sugar an vinegar, making sure it’s thoroughly mixed through, and add more salt to taste.

  6. Serve with sour cream and a lime wedge for extra flavour.