In biggest pan, add a good amount of vegetable oil, fry onions and garlic until they get some colour. Stir with metal paddle.
Add tomato puree, bay leaves, vinegar and a lot of water until you can mix it evenly. Careful it doesn't stick. Bring to a boil and them simmer for 15-20 minutes.
Turn off heat. Add all of the remaining spices. Mix with the paddle until well combined. Add extra water if needed, then blend with the big blender, until an even paste.
Box up and make a note of the amount of 4L icecream tubs we use for the whole batch.
(Beef quantity / Tubs = KGs beef per container)
