Ingredients
- 5ml Olive Oil
- 1 piece Small Onion, Peeled and Finely Chopped
- 1 piece Clove Garlic, Peeled and Crunched or Finely Chopped
- 1 piece Small Green Pepper, Chopped Into 1 cm Squares
- 300g Lamb Cubes with Lamb Bones, Cut
- 5ml Concentrated Vegetable Stock
- 250ml Tomato Puree
- 2 slices Green Chili, to Taste, Deseeded and Finely Chopped
- 50g Canned Black-eyed Beans or (Kidney Beans) Drained and Rinsed
- 100g Canned Tomatoes, Chopped
- 2.5ml Chili Sauce
- Ground Black Pepper for taste
- 50g White Rice
- 5g Chopped Fresh Coriander Leaves
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Cuisine: Asian -
Preparation Time: 30 mins -
Cooking Time: 30 mins -
Serves: 2 Person
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Calories445
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Proteins9.5%
Method
1- Heat the oil in a non-stick pan and sauté the onion, garlic, and pepper over medium heat for 2-3 minutes until the onion is soft and just turning golden.
2- Add the beef and cook, stirring, until browned on all sides.
3- Add the remaining ingredients and season to taste. Stir well, bring to a simmer, cover, and reduce the heat.
4- Cook for 30 minutes, then check the dish for heat, seasoning, and dryness. Add extra chili sauce, very finely chopped fresh chili, or ready-chopped chilies from a jar if it isn’t hot enough for you, and add water if the sauce looks too dry.
5- Cook for a further 25-30 minutes until the meat is completely tender. Meanwhile, cook the rice according to the instructions on the packet. Drain and transfer the cooked rice to a warm plate, spoon over the sauce, and serve garnished with coriander, if using.
COOK'S TIPS
Chillies vary a great deal in their hotness—it is always best to introduce them cautiously. You can always add more later.
You can make a similar dish using cubed chicken fillet and chicken stock, but the cooking time will need to be reduced to about 30 minutes.
