• 2 Sweet Red Peppers
  • 3-20 red or green chillies
  • 2 large onions
  • 1 whole head of garlic
  • 1 1/2 lbs (680 grams) of chuck steak or mince
  • 2 teaspoons of soft brown sugar
  • 1 teaspoon of dried oregano
  • 1/2 tablespoon of ground cumin
  • 2 bay leaves
  • 1/2 tablespoon of paprika
  • 140z (400 grams) of chopped tomatoes
  • Fresh coriander
  • 2 tins of kidney beans.


  • STEP 1
    Roast the peppers, chillies, onions and garlic head in a hot oven (200C fan). Remove each when tender inside & slightly charred on the outside.
  • STEP 2
    Peel the roasted vegetables. Puree them and then fry in plenty of olive oil until the paste is dark brown and the oil separates from it
  • STEP 3
    Separately brown the meat in oil with the sugar so that it caramelises.
  • STEP 4
    Add the meat to the vegetable paste together with the oregano, cumin, bay, paprika tomatoes & salt to taste.
  • STEP 5
    Simmer until the beef is tender and the whole thing very thick. Add kidney beans.
  • STEP 6
    Check seasoning and stir in the coriander leaves just before serving.

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