500g minced beef
1 ½ medium onions, diced
1 medium carrot, diced
1 red pepper, finely sliced
2 red chillies, finely chopped
3 cloves garlic, finely chopped
1 × 350g tin red kidney beans (or freshly cooked)
2 bay leaves
A few sprigs rosemary
150ml vegetable oil
Large pinch chilli flakes
¼ tsp smoked paprika
Large pinch cayenne pepper
15 turns freshly milled black pepper
400ml white chicken stock or kidney bean cooking stock
1 tbsp tomato paste
1 tbsp flour
1 × 400g tin chopped tomatoes
Heat a heavy pan over high heat with the oil. Add the minced beef, season with half the salt and pepper, and leave undisturbed for 3–4 minutes to brown. Once edges start to crisp, stir and cook until golden. Drain excess fat in a colander, reserving the oil.
Return reserved oil to the pan. Add carrot, cook 2–3 minutes, then onion 2–3 minutes. Stir in red pepper, chilli, garlic, herbs, and spices. Cover and cook gently 3–4 minutes.
Return beef to the pan. Stir in tomato paste and flour, cooking 2 minutes. Add chopped tomatoes, then pour in stock. Simmer gently 15 minutes until rich and thickened.
Add kidney beans, cook 5 more minutes. Adjust seasoning.
Serve with black rice, a spoon of yogurt, spring onions, and coriander.
Cooked black rice
Fresh yogurt
Sliced spring onions
Coarsely chopped coriander
500g minced beef
1 ½ medium onions, diced
1 medium carrot, diced
1 red pepper, finely sliced
2 red chillies, finely chopped
3 cloves garlic, finely chopped
1 × 350g tin red kidney beans (or freshly cooked)
2 bay leaves
A few sprigs rosemary
150ml vegetable oil
Large pinch chilli flakes
¼ tsp smoked paprika
Large pinch cayenne pepper
15 turns freshly milled black pepper
400ml white chicken stock or kidney bean cooking stock
1 tbsp tomato paste
1 tbsp flour
1 × 400g tin chopped tomatoes
Heat a heavy pan over high heat with the oil. Add the minced beef, season with half the salt and pepper, and leave undisturbed for 3–4 minutes to brown. Once edges start to crisp, stir and cook until golden. Drain excess fat in a colander, reserving the oil.
Return reserved oil to the pan. Add carrot, cook 2–3 minutes, then onion 2–3 minutes. Stir in red pepper, chilli, garlic, herbs, and spices. Cover and cook gently 3–4 minutes.
Return beef to the pan. Stir in tomato paste and flour, cooking 2 minutes. Add chopped tomatoes, then pour in stock. Simmer gently 15 minutes until rich and thickened.
Add kidney beans, cook 5 more minutes. Adjust seasoning.
Serve with black rice, a spoon of yogurt, spring onions, and coriander.
Cooked black rice
Fresh yogurt
Sliced spring onions
Coarsely chopped coriander
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