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Correo Electrónico
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Ingredientes
- vegetable oil
- 4 garlic cloves, crushed
- 1 cinnamon stick
- 1 large onion, chopped
- 2 celery stalks, diced
- 1 yellow capsicum, cored, seeded & diced
- ½ tbsp ground cinnamon
- 2-3 tspn chilli paste
- 1 heaped tspn dried oregano
- ¼ tspn ground cloves
- 1 kg pork mince
- 1-2 cans diced tomatoes
- 1 cup chicken stock
- ½ cup raisins or sultanas
- ¾ cup pimento stuffed green olives, halved
- sea salt & freshly ground pepper
- ½ cup slivered almonds, toasted
- 1 tbsp red wine vinegar
- tortillas or pita bread, warmed
- sour cream
- 3 tbsp chopped fresh coriander
Direcciones
- Heat the oil in a heavy-bottomed pot and gently sauté the garlic, cinnamon stick, onion, celery and capsicum until tender, stirring now and again.
- Add the ground cinnamon, chilli paste, dried oregano and cloves. Briefly cook to toast the spices, continually stirring.
- Then add the mince and cook until it changes colour, mashing and stirring with a wooden spoon as you do so.
- Add 1 can diced tomatoes, the stock, raisins, olives and seasonings. Mix well and bring to the boil. Then turn the heat down and simmer for about 30-40 mins until thick and fragrant, stirring now and again and adding more diced tomatoes if needed.
- Then add the almonds with the vinegar. Stir well and briefly cook.
- To serve, place a tortilla or pita on individual plates, mound the hash in the centre, spoon a good dollop of sour cream on top and sprinkle with coriander.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 6 servings | |
| Calories 322 | |
| Calories from Fat 101 | 31% |
| Total Fat 11.42g | 14% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 222mg | 9% |
| Potassium 937mg | 27% |
| Total Carbs 23.94g | 6% |
| Dietary Fiber 4.4g | 15% |
| Sugars 11.14g | 7% |
| Protein 31.9g | 51% |
