2 large potatoes
15 ml (1 tbsp) oil
1 garlic clove, crushed
1 small onion, chopped
1/2 red pepper, seeded and chopped
225 g (8 oz) lean minced beef
1/2 fresh red chilli, seeded and chopped
5 ml (1 tsp) ground cumin
pinch of cayenne pepper
200 g (7 oz) can chopped tomatoes
30 ml (2 tbsp) tomato puree
2.5 ml (1/2 tsp) dried oregano
2.5 ml (1/2 tsp) dried marjoram
200 g (7 oz) can red kidney beans
15 ml (1 tbsp) chopped fresh coriander
60 ml (4 tbsp) soured cream
salt and ground black pepper
chopped fresh parsley, to garnish
15 ml (1 tbsp) oil
1 garlic clove, crushed
1 small onion, chopped
1/2 red pepper, seeded and chopped
225 g (8 oz) lean minced beef
1/2 fresh red chilli, seeded and chopped
5 ml (1 tsp) ground cumin
pinch of cayenne pepper
200 g (7 oz) can chopped tomatoes
30 ml (2 tbsp) tomato puree
2.5 ml (1/2 tsp) dried oregano
2.5 ml (1/2 tsp) dried marjoram
200 g (7 oz) can red kidney beans
15 ml (1 tbsp) chopped fresh coriander
60 ml (4 tbsp) soured cream
salt and ground black pepper
chopped fresh parsley, to garnish
method
1. Preheat the oven to 220°C/425°F/ Gas 7. Oil the.potatoes and pierce with skewers. Bake for 30 minutes.
2. Heat the oil in a pan and add the garlic, onion and pepper. Fry gently for 4-5 minutes until softened.
3. Add the minced beef and fry until it is browned all over, then stir in the chopped chilli, ground cumin, cayenne pepper, tomatoes, tomato puree, 60 ml (4 tbsp) water and the herbs. Cover and simmer for about 25 minutes, stirring occasionally.
4. Drain the kidney beans and add to the pan. Cook for 5 minutes, turn off the heat and stir in the chopped coriander. Season well and set aside.
5. Cut the baked potatoes in half and place one half in each of four serving bowls. Top them with the chilli beef mixture and a dollop of soured cream and garnish with plenty of chopped fresh parsley.
2. Heat the oil in a pan and add the garlic, onion and pepper. Fry gently for 4-5 minutes until softened.
3. Add the minced beef and fry until it is browned all over, then stir in the chopped chilli, ground cumin, cayenne pepper, tomatoes, tomato puree, 60 ml (4 tbsp) water and the herbs. Cover and simmer for about 25 minutes, stirring occasionally.
4. Drain the kidney beans and add to the pan. Cook for 5 minutes, turn off the heat and stir in the chopped coriander. Season well and set aside.
5. Cut the baked potatoes in half and place one half in each of four serving bowls. Top them with the chilli beef mixture and a dollop of soured cream and garnish with plenty of chopped fresh parsley.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
