Ingredients
- 1 onion
- 2 cloves of garlic
- Lean minced beef
- Can of chopped tomatoes
- Tomato puree
- Ground coriander
- Ground cumin
- Ground cinnamon
- Worcestershire sauce
- 1 beef stock cube
- Salt and pepper
- Tin of kidney beans
- Coriander leaf (optional)
- Plain yoghurt/ sour cream (optional)
- Rice/baked potato/ crusty bread (optional)
Method
- Fry the onion and garlic in a large saucepan or wok until softened. Turn up the heat and add the mince, cooking until browned and breaking down the lumps with a wooden spoon
- Add the tomatoes, tomato puree, ground coriander, chilli, cumin, cinnamon, and Worcestershire sauce and crumble in the stock cube. Add salt and pepper to taste.
- Bring to a simmer, cover with a lid and cook over low heat for about an hour, stirring occasionally until the mixture is thick.
- Add the kidney beans and fresh coriander. Cook for a further 10 mins uncovered, before removing from the heat.
- You could serve it with a dollop of plain yoghurt or sour cream on top and serve with rice, baked potatoes or crusty bread.