1. Heat half the oil in a small saucepan. Sauté the onions over a low heat for 20 minutes or until softened. Set aside. 2. Heat the remaining oil in a frying pan. Cook the beef in batches until browned, deglazing the pan with a little beef stock between each batch. 3. Carefully transfer onions to the pan and cook until browned. Add garlic. Stir for 1 minute. 4. Combine spices and oregano in a bowl. Add to the onions and cook for 1 minute. 5. Using a wooden spoon to break up the ingredients, add the meat, onions, stock and tomatoes to a large saucepan. 6. Stir in the kidney beans, salt, pepper and sugar. Simmer, covered, for 1 hour. Stir occasionally until the meat is tender and the juice become sticky. 7. Add chutney 10 minutes before the hour. 8. Serve on a bed of boiled rice with some extra chutney.