[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]
Ingredients
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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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Method
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- 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.[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]