My brother (who is yet to contribute to the site, not that I'm making a point here) would take a tiny piece of meat and a tiny bit of rice and merge them together on the fork. He would take 3 times as long to eat his dinner - something I could never understand. I am sure a psychology student could do a research paper on what this says about our personalities. Email at the usual address.
Preparation 10 minutes
Cooking time 40 - 50 minutes - though if you make a big pot of it, you can have it with rice one day, tortilla another and finally with a baked potato a third day.
Ingredients:
- 1 onion
- 1 clove garlic
- Olive oil
- 400 - 500 g mince (lamb or pork or steak) (Our US friends may call mince "ground beef")
- 1 can red kidney beans, drained and rinsed
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp tumeric
- Sprinkle of cinnamon
- 1 tblsp chilli sauce
- 1 -2 tblsp tomato sauce
- 1/2 can chopped tomatoes
Instructions:
- Finely chop the onion and garlic.
- Heat olive oil in saucepan. Add onion and garlic and gently cook until soft. Add spices. Cook for 1 minute.
- Add mince. Break up with wooden spoon until brown.
- Add chopped tomatoes, chilli sauce and tomato sauce. Cook for 15 minutes. This may be a good time to make the guacamole and prepare any optional vegetables.
- Add kidney beans (mash half of them before adding to thicken con carne mixture). Add optional extras at this point.
- Cover and cook for 20 - 30 minutes. If serving with rice, start preparing that now, if serving with tortilla, wait till near the end of this time.
Serving options:
- Leonard-stylee with plain rice in their own little bowls
- Serve with tortillas
. These taste best if dry fried in frypan. Keep hot in clean dry tea towel until ready to assemble.
