This recipe has evolved over decades. It started with my mum, who was trying to wean me off her curries. By my university years, it was a searing hot, face-melter with very little to it (except pain). Now it is a more mature (and edible!) version of its previous iterations and my son’s “favourite meal of all time”.
Serves: 4
Time: 45 mins (15 mins prep + 30 mins cooking)
Difficulty: Easy
Ingredients:
- 500g beef mince
- Olive oil
- 2 cloves of garlic
- 1 tsp chilli flakes
- 200ml beef stock
- 2 x cardamon pods
- 1 tsp chilli powder
- 1 tsp paprika
- 1 tsp curry powder
- 1 tsp cajun seasoning
- 400ml chopped tomatoes
- 400g kidney beans
- 1 tbsp tomato puree
- 1 x splash of cider vinegar
- 1 x splash of fish sauce
Method:
1. Heat the oil in a saucepan/wok and fry the garlic and the chilli flakes until the aroma is released.
2. Fry the beef mince until slightly browned (I like to leave a bit of redness in the meat) then add the beef stock.
3. Add the seasoning in the order shown on the ingredients list and stir well.
4. Drain the kidney beans and add the chopped tomatoes – bring to almost boiling then reduce to a simmer. Once drained, add the kidney beans too. Stir well. If serving with rice, add the rice to a separate saucepan of boiling water now.
5. Add the tomato puree, cider vinegar and fish sauce. Continue to simmer on a low heat for 15 mins (or until the rice is cooked).
6. Serve with lightly salted tortillas.
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