What you need
- A couple of onions, chopped
- Some garlic cloves, chopped or bashed
- 500g extra lean premium organic beef mince
- A spoon or so of cumin
- Some chilli flakes or powder or whatever form you want
- A tiny tin of tomato paste
- A small tin of red kidney beans (ie Edgell)
- A small tin of mixed kidney beans
- A tin of tomatoes (chopped or whole, just bash em up when you add them if you have whole tomatoes)
- A cup of rice (white is nice, but brown also works)
What you do
Put the cup of rice with 2 cups of water in a saucepan and bring to the boil. As soon as it starts boiling, turn it down to the lowest heat setting, put the lid on, and let it cook until the water fully reduces (apparently this is the "absorption" method). It's basically finished just before the rice at the bottom of the pan starts to burn.
Chop your onions and garlic and get your other ingredients ready.
In a large frying pan, splash some olive oil and cook the onions over medium-high heat for a minute or two. Throw in the garlic, then the meat (chop up the mince if it's stuck together too much). Put the cumin and chilli in, and cook for a couple of minutes until the meat is mostly brown. Also, add a pinch of salt and pepper.
Add the tomato paste. Drain the water from the tins of kidney beans. Add the tinned tomato and kidney beans to the frying pan.
Let it simmer for a few minutes, and you're done.
What you can eat with it
Pickled pickles, natural (tart) yoghurt and sweet chilli sauce all go very well with this dish. Also as a side you can serve sliced tomatoes topped with salt and vinegar (white or balsamic both work).
As extras, you could also grate a carrot into the meat dish as it's cooking.
What can go wrong
- Too much cumin. Generally you would not need more than one heaped dessert spoon.
- Too much tomato paste. No more than one tiny tin (like the homebrand tins), even better is using half a tin.
- Too much chilli. Ouch.
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