East Indian Chilli Con Carne recipe
Serves 6 Preparation 20 minutes Cooking 1 hour

Ingredients

2 tablespoons oil
1 teaspoon cumin seeds
4 dried red chili peppers
1 teaspoon black mustard seeds 1 large onion, ˝nely chopped
½ cup (50 g) grated coconut
1 tablespoon peeled and mincedfresh ginger
1 clove garlic, minced
2 tablespoons minced fresh curry leaves
1 tablespoon ground coriander
¼ teaspoon ground turmeric
1 teaspoon garam masala Salt, to taste
1 lb (500 g) lean ground beef
One 8-oz (250-g) can kidney beans,
rinsed and drained
1 tomato, chopped
1 cup (250 ml) water
1 cup (250 ml) coconut milk
½ cup (20 g) fresh coriander leaves
(cilantro), chopped

Instructions

1 Heat the oil in a large saucepan over medium-high heat, add the cumin seeds, red chili peppers and mustard seeds. They should splatter upon contact with the hot oil.

2 Add the onion and sauté, stirring constantly until softened, about 2 minutes. Mix in the coconut, ginger, garlic, curry leaves, coriander, turmeric, garam masala and salt. Stir until the mixture is golden, about 5 minutes.

3 Add the ground meat. Cook, stirring until the meat is slightly brown, about 10 minutes.

4 Add the beans, tomato and water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is thick, about 10 minutes. Add the coconut milk and half of the fresh coriander and simmer for another 5 minutes.

Serve hot, garnished with the remainder of the fresh coriander.