Put the minced beef in a bowl and add the coriander, black pepper, cumin seeds, salt and vinegar. Oil your hands lightly and knead the mixture for a minute before forming walnut-sized balls.

Heat the oil in a frying pan and seal the meatballs. Put in a casserole and add the tomatoes, bay leaf and chilli.

Cook in the oven for about 5 minutes, then add the French beans and red wine. Cook, uncovered, for 15-25 minutes, until the beans are just tender.

This hotpot can be cooked on a barbecue. Carefully embed the casserole in the hot coal and allow to heat up before adding the oil.