Friday - - Recipe Cards -

1 Heat half the oil and but­ter in a pan. Add onions and sauté un­til golden brown. Add cumin, garlic and chilli and sauté for a minute. Re­move. 2 In the same pan, heat the re­main­ing oil and but­ter and brown mince in batches. Re­turn onion mix­ture to Prep time 5 mins Cook­ing time 15-20 mins Serves 4 2 tbsp olive oil 2 tbsp but­ter 2 onions, sliced 2 tsp ground cumin 4 garlic cloves, finely chopped 1 tsp chilli flakes 500g beef mince 50g tomato purée 1 tsp brown sugar 1 cup beef stock 400g tinned chopped toma­toes 400g tinned red kid­ney beans, drained and rinsed 8 flour tor­tillas the pan along with tomato purée, sugar, beef stock and chopped toma­toes. 3 Sim­mer for 10 min­utes. Add kid­ney beans and stir well to com­bine. Sea­son well. 4 To as­sem­ble, place a tor­tilla on a flat sur­face, spoon over a quar­ter of the mince, top with a sec­ond tor­tilla and place in a fry­ing pan. Cook for 2 min­utes on each side or un­til golden brown. Re­peat with re­main­ing tor­tillas and mince filling. Cut into wedges and serve.

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