This is a recipe I picked up from an inmate at Wentworth in 1985.
Ingredients
- 4 large onions, chopped
- 2 green capsicum, chopped
- 2 red capsicum, chopped
- 4 carrots, chopped
- 500gm lean, minced pork
- 1kg lean minced beef
- 1.5 cups boiling water
- 2 tbs ground cumin
- 2 tbs ground coriander
- Chilli powder or flakes, to taste
- Salt and Pepper, to taste
- 1.5 cups tomato paste (approx 300gm)
- 500gm frozen corn kernels
- 700gm can Red Kidney Beans (rinsed and drained)
- 3 or 4 cups basmati rice (cook per packet instructions)
Method
- Heat a non-stick saucepan with a bit of oil and saute the onions until soft and transparent – around 5 mins.
- Add the pork and cook for a few minutes until browned. Stir regularly to break up the meat so that it’s not lumpy.
- Add in the beef and cook until browned. Stirring regularly.
- Add the water, tomato paste, spices and seasonings, bring to boil. Simmer for around 10 minutes.
- Then add the capsicum and carrots and simmer for around 15 mins.
- Add the corn and beans and simmer for a further 15 minutes stirring occasionally, until veggies are cooked.
If it’s looking a bit dry add more boiling water and tomato paste as it cooks.
Serve the mince over the rice with some sprigs of fresh coriander.
O’s Tips
If you’re going to freeze this dish, freeze the mince and the rice separately.
Feel free to throw in a few extra shakes of ground cumin, coriander and chilli.