Chilli Con Carne with Avocado Yoghurt Sauce

SERVES 4 PEOPLE

 

1 tbsolive oil

1 large brown onion finely chopped

1 tbs crushed garlic

1/2 tbs ginger paste

500g pork mince (you can use any meat with this recipe)

1 red capsicum chopped

1/4 tsp black pepper

1/2 tsp salt

1 tbs pimenton

1 tsp kashmiri chilli powder

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp turmeric powder

1 tsp chilli flakes

1/2 tsp Keens curry powder

1 tbs tomato paste

400g can crushed tomatoes

200ml water

400g can kidney beans ( drainer and washed)

 

1. Using a large frying pan, on medium heat add oil, onion and cook for 5-6 minutes. Add garlic, ginger, pork mince and salt and pepper. Cook until all the mince has browned. 

2. Add capsicum, pimenton, kashmiri, coriander, cumin, turmeric, chilli flakes, curry powder and tomato paste. Mix well, cook for 1-2 minutes.

3. Add crushed tomatoes and water, reduce heat to low and simmer for 20 minutes. 

4. Turn heat to medium heat add kidney bean and cook for 10 minutes.

AVOCADO YOGHURT

2 ripe avocados

160g Greek yoghurt

1/2 tsp crushed garlic

1/2 lemon juices

Season to taste

 

1. In a bowl add fresh ripe avocados and mash with a folk, until smooth.  Add yoghurt, garlic, lemon juice and season to taste. Mix well.

Ready to use.