A friend sent this recipe to me by post and I had a really weird experience. On the stamp on the envelope was the face of Nelson Mandela. Now, normally he looks straight ahead of him, but it seemed to me that he was turning his head to peak into the envelope over his shoulder to scrutinise this recipe.
I may be wrong. It is common knowledge that I have occasionally been wrong in the past. But I saw what I saw.
Be that as it may, for this hot dish you need the following from your shopping basket.
2 dsp olive oil
500 g venison mince
3 tsp dried cumin
1 tsp sea salt
Ãƒâ€šÃ‚Â½ tsp ground white pepper
1 dsp chili powder
1 jalapeno chili, finely minced
1 yellow onion, chopped into Ãƒâ€šÃ‚Â½ cm pieces
2 carrots, finely chopped into Ãƒâ€šÃ‚Â½ cm pieces
2-3 garlic cloves, minced
1 red capsicum, chopped into Ãƒâ€šÃ‚Â½ cm pieces
1 can crushed tomatoes
3 cans beans, rinsed and drained
2 dsp brown sugar or honey
1 bunch coriander, rinsed and finely chopped
In large soup pot, heat olive oil on medium high heat. Brown venison in small batches, refrain from stirring for about 30 seconds while meat sizzles and browns.
Once all the venison is browned add back to the pot and add cumin, salt, white pepper, and chilli powder. Stir and cook on high for 5 minutes. Add onion, carrots, garlic, red capsicum and give a good stir.
Cook for another 5 minutes until veggies are softened.
Add crushed tomatoes as well as one can of water (just rinse out tomato can with water and add to pot), beans, sugar and half the coriander.
Bring to boil and reduce heat, cover, and gently simmer for an hour.
Remove from heat, stir in remaining coriander, and adjust seasonings.
Serve with crusty bread.
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