Читать книгу Great Family Food - Kevin Dundon - Страница 13

2 tbsp olive oil

2 onions, peeled and chopped

4 garlic cloves, peeled and crushed

900g/2lb minced lamb or soya mince

1 red pepper cored, deseeded and chopped

50g/2oz sliced mushrooms

1 glass of red wine

2 × 400g/14oz tins of chopped tomatoes

3 tbsp tomato purée

2 red chillies, thinly sliced (and deseeded if you wish)

1 tsp dried chilli flakes

1 tsp ground cumin

1 tsp ground coriander

1 stick of cinnamon

good shake of Tabasco sauce

1 × 400g/14oz tin of red kidney beans, drained

1 large bunch of fresh coriander leaves, roughly chopped

lime wedges, to serve

salt and freshly ground black pepper

1 Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the minced lamb or soya mince, red pepper and mushrooms, cooking quickly until browned and breaking down any chunks of soya with a wooden spoon. Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself!

2 Stir in the tinned tomatoes, tomato purée, fresh chilli and chilli flakes, cumin, ground coriander, cinnamon and Tabasco sauce. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for 50-60 minutes, stirring occasionally, until the mixture is rich and thickened.

3 Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered. Remove from the heat, add extra seasoning if necessary and serve with lots of lime wedges.