Jamie Oliver's Chilli Corne Carne

Ingredients

• 2 medium onions
• 2 cloves garlic
• 2 medium carrots
• 2 sticks celery
• 2 red peppers
• olive oil
• 1 heaped teaspoon chilli powder
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground cinnamon
• sea salt
• freshly ground black pepper
• 400 g tinned chickpeas
• 400 g tinned red kidney beans
• 2 x 400 g tinned chopped tomatoes
• 500 g quality minced beef
• 1 small bunch fresh coriander
• 2 tablespoons balsamic vinegar
• 400 g basmati rice
• 500 g natural yoghurt
• 230 g guacamole
• 1 lime
  
  

  Method

  Peel and finely chop the onions, garlic, carrots and celery – don't worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop. Place your largest casserole-type pan on a medium high heat. Add 2 lugs of olive oil and all your chopped vegetables. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds for around 7 minutes until softened and lightly coloured.
  
  Add the drained chickpeas, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins with water and pour this into the pan. Pick the coriander leaves and place them in the fridge. Finely chop the washed stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching
  
  This is fantastic served with fluffy rice. Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves. If you don't fancy rice it's equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous. Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli 

Chicken Curry

1. 1 kg skinless chicken (cut into medium size pieces
2. 2 onions sliced
3. 3 - 4  tomatoes sliced
4. 1 to 2 tablespoons of red chilli powder
5. 2 tsps of jeera powder
6. 2 tbs of ginger garlic paste
7. 1 tsp of turmeric powder
8. 1 tsp of sombu powder (saunf or aniseed)
9. Salt to taste
10. 2 tbs of oil (method (2)  1/4 cup of oil)
11. 1 cup of water
12. 1 lime ( take out the juice and keep it

METHOD 1

I have 2 methods for cooking this.  When I cook by the first method I use less oil.  When I cook by the second method I use 1/4 cup of oil…………then I fry all the ingredients in oil and then add the chicken and cook it.  But now I am writing the first method.

Put  ingredients numbers 2 to 11 in a pressure cooker and cook for 12 to 15 minutes.  Release the pressure and open the cooker.  Add the pieces of chicken and cook in the cooker itself without putting the cooker lid.  Use a normal lid.  When the chicken is cooked remove from the gas and add the lime juice.  Serve in a deep bowl and garnish with mint leaves and coriander leaves.

Recipe credit - My mother