Chilli Con Carne

Ingredients

• Minced Mutton/Lamb/Beef (Keema) 2 cups (500 g)
• Oil ½ cup (120 g)
• Onions, grated 1 cup (250 g)
• Garlic paste 2 tbsp.
• Bay leaf (Tej Patta) 1
• Salt 4 tsp or to taste
• Garam masala ¼ tsp
• Coriander (Dhania), powder ½ tsp
• Chilli powder ½ tsp or to taste
• Tomato puree 2 cups (480 g)
• Capsicum (Simla Mirch), chopped fine 1 ½ cups
• Red Kidney Beans (Rajmah), boiled ¾ cup
• Powdered black pepper ¼ tsp
• Dried Oregano leaves 2 tsp
• Paprika (coarsely ground red pepper) 1tsp or to taste

Preparation

• Heat ¼ cup of the oil and add the onions and 1 tbsp. garlic paste, and saute over high heat, till a light brown.

• Add the meat and turn around over high heat till brown. Lower heat and add 2 tsp salt, bay leaf, garam masala, coriander powder and chilli powder. Cover and let cook till cooked through (about 10 minutes), stirring 3-4 times.

• Heat the rest of the oil, in another pan and saute the rest of the garlic paste and capsicum till glossy.

• Add to this the meat, tomato puree, beans, salt, pepper, oregano and paprika.

• Cook for about ½ an hour, till all the ingredients are well blended. Serve hot, accompanied with garlic bread or boiled rice.