- 2 tbs olive oil
- 1 red onion, finely chopped
- 250g finely chopped flat mushrooms
- 1 bunch coriander, stems finely chopped, leaves picked
- 400g beef mince
- 1 tbs tomato paste
- 1 tbs ground cumin
- 1 tbs smoked paprika, plus extra for sprinkling
- 1/4 tsp ground cayenne pepper
- 2x400g can crushed tomatoes
- 1x420g can kidney beans
- Sour cream and steamed rice to serve
| - Heat oil in a large deep sided fry pan over medium heat. Add onion, mushrooms then add chopped coriander root and cook for 4-5 minutes until softened
- Add mince and cook for 5 minutes to brown slightly. Add tomato paste and spices. Stir to coat the meat and cook for 2 minutes to caramelise slightly. Add tomatoes, kidney beans and 1 cup of water, bring to the boil. Reduce heat to medium-low and simmer for 15 minutes until thickened slightly. Season to taste
- Serve with rice, coriander leaves and sour cream sprinkled with extra paprika
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