Ingredients :
- 750 g pork chopped into cubes
- 6 cloves garlic
- 1 parsnip
- 2 carrots
- 1 large onion
- 4 medium mushrooms
- 1 lump of fresh ginger chopped finely
- 40 ml olive oil
- 8 small whole salad potatoes add more to stretch this meal
- Beef stock pot
- 1 tsp cayenne pepper
- 1 tbs ground coriander
- 1 tbs cumin seeds
- 1 tbs ground turmeric
- A few bits of cinnamon bark
- 230 g pre cooked cannellini beans
- 230 g pre cooked red kidney beans
- 500 g passata
- 1 tbs tomato puree
- 1 tsp black pepper
- 1 tsp salt
- 250 ml white wine
- 3-4 stalks celery
Method :
- Sweat the thinly sliced onions, the celery, garlic, ginger and spices gently in the olive oil in a large pot.
- Chop up the vegetables and add to the pot.
- Add the passata, beans and white wine and all the other ingredients.
- Simmer on a very low heat stirring occasionaly and top up with water from time to time if it seems to be drying out. Cook for an hour.
- Serve with soured cream and freshly chopped coriander leaves.
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