Fry Light cooking Spray

2 onions, 2 garlic cloves, 2 red chillies

A large bunch of fresh coriander

2bs/1kg extra lean minced beef

100ml red wine vinegar

2 x 400g can chopped tomatoes

3 tbsp tomato triturado

1 tsp ground cumin

1 tsp ground coriander

1 stick cinnamon

A dash of Worcestershire sauce

1 beef stock cube

Salt & Freshly ground black pepper

1.  Prepare the ingredients: peel and chop the onions, peel and crush the garlic, deseed and thinly slice the chillies (if you prefer it hotter, leave the seeds in) and roughly chop the coriander leaves.

2.  Fry the onion and garlic in some fry light until soft.  Use a little water if they stick.  Add the mince and brown.  Pour in the red wine vinegar and boil for 2-3 minutes.

3.  Stir in the chopped tomatoes, tomato triturado, fresh chillies, cumin, ground coriander, cinnamon and Worcestershire sauce.  Then crumble in the stock cube.  Season well, bring to a simmer, cover and cook for about an hour, stirring occasionally until rich and thick.

4.  Add the fresh coriander.  Cook for a further ten minutes, adding extra seasoning if necessary.

(Add kidney beans if desired as 1 x “B” Balance choice)