A comfort food classic.
500 gm lean minced Beef (I use pork) as I can’t get minced beef here.
1 tbsp Olive oil
1 large onion chopped
1 red or yellow pepper chopped
3 garlic cloves, peeled and chopped
2 inch piece of fresh ginger finely chopped
1-3 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
2 tsp cumin seeds
1-2 bay leaves
1 beef stock cube or 1 pt of fresh made beef or vegetable stock
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans, drained
Put the olive oil in a large pan and heat add the chopped onions, garlic,ginger, bay leaves and cumin seeds cook until onions are translucent about 5 minutes.
I like to add my cumin seeds with the onions as it brings out their full flavour and we love cumin.
Add the minced meat and cook , stirring until nicely browned.
Add the tomatoes, stock, peppers and tomato puree stirring in well and bring to a soft simmer.
Add the paprika, marjoram and sugar.
Cook for 20 minutes now this is where I taste and add more chilli and usually more cumin seeds and then add the drained kidney beans and cook for a further 30 minutes.
Serve with steamed rice and sour cream.
Prepared, tried and tested by: Carol Taylor
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