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Chilli Con Carne Bean And Meat Stew

Global.Potpourri's picture
  Boneless mutton/Steak / beef / lamb mince, roughly ground 500 Gram, cut into cubes
  Oil 1⁄2 Cup (8 tbs)
  Plain flour 2 Tablespoon
  Bay leaf 1
  Onion 1 Large, chopped
  Garlic cloves 3 Large, finely chopped
  Hot red chili powder 2 Teaspoon
  Tomatoes 500 Gram, skinned, chopped
  Tomato puree 2 Tablespoon
  Boiled kidney beans 1 1⁄2 Cup (24 tbs) (Rajma)
  Roasted cumin 1 Teaspoon, crushed (Jeera)
  Oregano 1 Teaspoon
  Beef stock/Lamb stock 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

In a large frying pan or handi, heat the oil.
Season the flour with salt and pepper.
Toss the meat in the seasoned flour and fry until evenly browned; add more oil if necessary to prevent sticking.
Using a slotted spoon, remove the meat.
Pour in some more oil and fry the onion and garlic for 5 minutes.
Stir in chilli powder, jeera, oregano, tomatoes and tomato puree.
Add the bay leaf and the meat.
Cover and cook for 1 hour or until the meat is tender Remove from gas and stir in the beans.
Cover, return to the gas, and cook for a further 15 minutes.

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Chilli Con Carne Bean And Meat Stew Recipe