Chilli Con Carne Bean And Meat Stew
|Boneless mutton/Steak / beef / lamb mince, roughly ground||500 Gram, cut into cubes|
|Oil||1⁄2 Cup (8 tbs)|
|Plain flour||2 Tablespoon|
|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)|
|Beef stock/Lamb stock||1 Cup (16 tbs)|
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.