In batches fry the mince and stewing beef until lightly browned when all batches are done slide to one side.
Finely dice onion, celery and chillies. Slice mushrooms and fry in a hot pan untill softened then add red kidney beans, ginger and garlic. When sizzling pour in the beer, tamarind paste, Worcestershire sauce and paprika and fry untill beer has reduced by half.
Re-introduce the meat to the pot, add the crushed tomatoes and water, bring to the boil then simmer with no lid for at least 1 hour (2-3 hours would be perfect).
2 tomatoes roughly chopped
½ Spanish onion finely chopped
½ bunch coriander
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Salt and pepper
Chop avocado, tomatoes and onion together, stir in coriander, balsamic, olive oil, a good grind of salt and pepper – done!
150ml natural yoghurt
½ tsp crushed garlic
50g fire roasted peppers roughly chopped
4-6 cornichons finely chopped
50g mixed olives roughly chopped
¼ bunch chopped coriander
Juice of half a lime
Combine all ingredients in a bowl.
300g basmati rice
1 finely chopped Spanish onion
Splash red wine vinegar
1 ½ ltr water
½ tsp ground ginger
Combine all ingredients in oven try, cover with foil and bake at 200C for about 25 minutes.