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Chop the onion into small chunks.
Dissolve the beef stock cube in the boiled water. Set aside.
Pour the oil into a medium-sized saucepan and heat it over medium heat.
Fry the onions over medium-low heat for 5-6 minutes until soft and translucent.
Add the garlic, turmeric powder, curry powder, ground cinnamon, ground ginger and allspice to the onions. Fry the spices with the onions for 2 minutes so their flavours can develop. Keep stirring the mixture throughout to prevent burning.
Add the beef stock along with the coconut milk to the spicy onion mixture. Stir together and cook for 3-4 minutes.
Add the mince. Break it up with a fork and fry it with the onion mixture until the mince browns, stirring throughout. This should take about 6 minutes.
Add the chutney (or apricot jam), tomato paste, frozen vegetables, salt, pepper and sugar to the cooked mince.
Stir everything together and cook uncovered for 7-10 minutes until the vegetables are cooked (but still have a bite) and the liquid has reduced. Stir frequently and monitor the liquid level.
Serve hot in a vetkoek or with rice.