| 1. |
Heat oil in a large heavy bottom non-stick saucepan on medium heat. |
| 2. |
Sauté onion in olive oil until softened but not browned. Add crushed garlic and finely chopped fresh chilli, cook for 2 minutes. |
| 3. |
In a small bowl measure out all the spices, add to the onions and cook for a further 2 minutes or until fragrant, do not burn the spices |
| 4. |
Add the mince in 3 batches browning well (have your mince at room temperature to avoid stewing the meat). Add tomato paste, stock, tinned tomatoes and tomato purée and stir through. |
| 5. |
Add carrots, red capsicum, sambal olek, coriander and bring to the boil, reduce heat and simmer for 2 hours, stir occasionally to avoid sticking. |
| 6. |
Drain and rinse corn and kidney beans. Add the beans and corn 30 minutes before end of cooking time. |
| 7. |
Serve with natural yoghurt instead of sour cream, avocado, finely chopped coriander, Tabasco and rice. More chilli may be added according to taste. |
