A wholesome robust Indian meat dish , with a Mexican inspiration (chilli con carne). What makes this a super hit is it’s got lots of veggie goodness !
Doesn’t take long to prepare this. You’ll need :
500 gms meat of your choice. I used mutton on bone and cooked it in advance in water and some salt.
1 large carrot cut into thick strips
1 large green capsicum cut into squares
3-4 green chillies/ jalapeno peppers sliced
210 gms can of red kidney beans
2 tomatoes chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 large red onion sliced thin
1 cup tomato puree
1 level tbsp of coco powder (yes you read it right, cocoa powder ! and it is used in great chilli’s!)
1/2 -1 cup water
1 tsp black pepper powder
1 tsp cumin powder
Dash of lime juice
2 tsp hot red chilli powder or as per your taste
1 cube beef stock.
chopped cilantro, parsley leaves & Wedge of lime for garnish
salt to taste (doesn’t really need any extra salt because of the stock cube)
Method:
In a kadai or a medium size wok, saute the onions in 4 tbsp of Extra Virgin Olive Oil till they just turn brown. Add in the tomatoes and saute for around 2 mins.
Add the cooked meat, stir, cover and cook on medium heat for 10 mins.
Pour in the tomato puree,coco powder, lime juice, ginger garlic paste,spices, stock cube and water. Stir ,Cover and cook for 10 mins.
Add the carrots, capsicum, chillies/jalapenos & beans. Stir,Cover and cook for 10 mins on medium heat.
Garnish with lots of chopped cilantro,parsley leaves, and extra splash of lime juice and serve with pita bread
the spice whisperer 