500 g lean minced beef 

2 onions, chopped 

3 garlic cloves, finely chopped 

1-2 tsp hot chilli powder  

2 tsp ground cumin 

2 tsp ground coriander  

2 Tbls Plain flour 

500 ml beef stock 

400 g can chopped tomatoes 🍅  

400 g can red kidney beans 

3 Tbls tomato purée  

1 tsp castor sugar 

1 tsp dried oregano  

1 bay leaf

Flaked sea salt

Ground pepper  



Place minced meat and onion into a non-stick pan over medium heat. Cook for 5 minutes.  Add garlic, chili powder, cumin and coriander. Fry for 1-2 minutes. Sprinkle over the flour and stir well.  

Slowly add stock and stir constantly. Add tomatoes and drained kidney beans. Stir in the purée, sugar, oregano and bay leaf.  

Season with salt and pepper.  Bring to a simmer, cover loosely. Reduce heat and gently simmer for 45 minutes. Stir occasionally until sauce is thick.  

Adjust seasoning.   


Serve warm over some rice. 🍚