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[vc_row][vc_column width=”1/1″][vc_column_text el_class=”recipedescription”]This is a recipe I picked up from an inmate at Wentworth in 1985.[/vc_column_text][dt_gap height=”40″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]


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  • 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)

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  1. Heat a non-stick saucepan with a bit of oil and saute the onions until soft and transparent – around 5 mins.
  2. Add the pork and cook for a few minutes until browned. Stir regularly to break up the meat so that it’s not lumpy.
  3. Add in the beef and cook until browned. Stirring regularly.
  4. Add the water, tomato paste, spices and seasonings, bring to boil. Simmer for around 10 minutes.
  5. Then add the capsicum and carrots and simmer for around 15 mins.
  6. Add the corn and beans and simmer for a further 15 minutes stirring occasionally, until veggies are cooked.[dt_gap height=”10″ /]

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.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][dt_gap height=”10″][vc_column_text]

O’s Tips

[/vc_column_text][dt_quote type=”pullquote” font_size=”normal” background=”plain” animation=”none”]If you’re going to freeze this dish, freeze the mince and the rice separately.

Any leftovers are great for busy kid’s midnight snacks and lunches.

Feel free to throw in a few extra shakes of ground cumin and coriander.[/dt_quote][dt_gap height=”30″][/vc_column][/vc_row]