Ingredients: (serves 4)
400g can of chopped tomatoes
2 medium onions
2 large carrots
500g of lean minced beef (5% fat if you can get it....Sainsbury do a good one)
400g can of chick peas
2 cloves of garlic
Fry Light
2 tablespoons of turmeric
2 tablespoons of cinnamon
1 tablespoon of cumin seeds (or ground cumin)
2 tablesppons of paprika
1 red chilli (leave the seeds in and add more if you like it spicy...you can always add tabasco at the end if needed)
1 beef stock cube
Tomato puree
1 tablespoon of sweetner
Salt and pepper
Method:
Chop the onions, garlic and chilli then fry in Fry light for a couple of minutes. Add all the spices and cook the spices out for 5 minutes but keep stirring to help stop it sticking. De-glaze the pan with about a quarter of a pint of water then add the mince and stock cube and cook until all the mince changes colour. Chop the carrots and add to the pan before adding the tin of tomatoes and the sweetner.
I added the chick peas and cooked in a pressure cooker for 30 minutes but if you are doing it in a pan then cook for about a hour before adding the chick peas. Keep adding small amounts of water if it looks dry and occaisionally stir the mixture. Taste the sauce and meat to make sure it is tender, adding salt and pepper as required. Finally thicken with tomato puree if needed and serve with cous cous or any other carbohydrate you prefer. A nice side salad will finish this tasty dish off.
