- Serves: 46
- Preparation: 5 minutes
- Cooks In: 30 minutes
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Ingredients
2tbs olive oil
1 red onion, finely chopped
250g finely chopped flat mushrooms
1 bunch coriander, stems finely chopped, leaves picked
400g beef mince
1tbs tomato paste
1tbs ground cumin
1tbs smoked paprika, plus extra for sprinkling
¼tsp ground cayenne pepper
2x400g can crushed tomatoes
1x420g can kidney beans
Sour cream and steamed rice to serve
Method
1
Heat oil in a large deep sided fry pan over medium heat. Add onion, mushrooms then add chopped coriander root and cook for 4-5 minutes until softened.
2
Add mince and cook for 5 minutes to brown slightly. Add tomato paste and spices. Stir to coat the meat and cook for 2 minutes to caramelise slightly. Add tomatoes, kidney beans and 1 cup of water, bring to the boil. Reduce heat to medium-low and simmer for 15 minutes until thickened slightly. Season to taste.
3
Serve with rice, coriander leaves and sour cream sprinkled with extra paprika.
Ingredients
2tbs olive oil
1 red onion, finely chopped
250g finely chopped flat mushrooms
1 bunch coriander, stems finely chopped, leaves picked
400g beef mince
1tbs tomato paste
1tbs ground cumin
1tbs smoked paprika, plus extra for sprinkling
¼tsp ground cayenne pepper
2x400g can crushed tomatoes
1x420g can kidney beans
Sour cream and steamed rice to serve
