INGREDIENTS
1 onion, chopped
1 red pepper, cut in small blocks
10 ml crushed garlic
15 ml oil
10 – 15 ml chilli powder
5 ml paprika
5 ml ground cumin
600 g lean minced beef
2 slices of brown bread
125 ml Clover Full Cream Milk
2 carrots, grated
1 x 410 g tin chopped tomatoes
25 ml tomato paste
1 x 400 g tin red kidney beans, drained
5 ml brown sugar
Salt and freshly ground black pepper
1/4 green pepper, cut in fine julienne strips
1/4 red pepper, cut in fine julienne strips
2 spring onions, chopped
50 ml Clover Mooi River Butter
5 ml crushed garlic
1 avocado, chopped
Lemon juice
125 ml Clover Sour Cream
Method
Sauté onion, pepper, and garlic in oil until onion is translucent.
Add chilli powder, paprika and cumin and stir over heat for 2 minutes.
Mix mince and carrots with bread that has been soaked in milk and stir over heat for 5 minutes, until mince starts to brown.
Add tomatoes, tomato paste, kidney beans and sugar and simmer for 30 minutes.
Stir from time to time.
Season with salt and pepper.
Sauté peppers and spring onions in garlic butter for 4 minutes.
Sprinkle lemon juice over avocado.
Serve topped with sour cream, avocado and peppers.
CLOVER INGREDIENTS USED IN THIS RECIPE
