Chilli Con Carnie
Ingredients:
75mL oil
2 medium onions, finely chopped
1-2 cloves of garlic, crushed
1 knob of ginger, chopped
2-3 green chillies, seeded and chopped
120g Wood’s Chilli Jam
2 teaspoons cayenne pepper
25g coriander, ground
15g cumin, ground
15g turmeric powder
800g potatoes, peeled and cut into small cubes
1.5g beef mince
150g peas
250mL coconut cream
¼ bunch fresh coriander, chopped for a garnish
250g Wood’s Tomato Kasoundi
- Preparation Time
- 5 min
- Cooking Time
- 40 min
- Serves
- 7
Method:
Heat the oil in a large saucepan. Add the onion and gently cook till soft but not burnt. Add the garlic, ginger and green chillies. Again gently continue cooking till the ingredients soften slightly. Now add the cayenne pepper and cook for 1-2 minutes. Add the ground coriander, cumin and turmeric and cook for a further 1-2 minutes. This type of slow cooking helps release the spices flavours and also their potency. Next add the diced potatoes and stir well, add about ½ cup of water at this stage and combine well. Gently cook for 12-15 minutes. If possible cover the saucepan with a lid. Add the mince beef and stir well. Cook until all the meat is slightly browned all over, stirring occasionally during this process. Make sure you break up any lumps that may form at this stage. Once the meat is ready add the Wood’s Chilli Jam and stir well. Now add the peas and coconut cream. Bring all to the boil and gently simmer until till the ingredients are cooked. It is also important to stir your mix occasionally to prevent it from sticking. By this stage your curry should be on the dry side, i.e. not too much liquid.