Sufra Dayma: Mexican Chilli Beef and Beans By Moushira Abdel-Malek Serves 6 Ingredients: 750 gms boneless casserole beef (diced) 2 onions (coarsely chopped) 2 garlic cloves (crushed) 750 gms diced tomatoes 400 gms canned red kidney beans (rinsed, drained) 1 tbsp plain flour 1 tbsp each: ground cumin, ground coriander, chilli powder 1 1/2 cups beef stock Olive oil + butter Salt + pepper Method: Heat oil and butter in a large saucepan. Add one third of the beef and cook, turning occasionally, until browned. Transfer to a plate. Repeat, in two more batches, with the maining beef. Reduce the heat to medium. Add the onion and stir until soft and light golden. Add the garlic and cook, stirring, for 30 seconds. Add the flour and seasoning, stirring until aromatic. Add the tomato and stock, scraping pan to dislodge any residue sticking onto base. Return beef to pan. Cover and bring just to the boil. Reduce heat to very low and cook, covered, for one and a half hours. Add beans and increase heat to low. Simmer, uncovered, stirring occasionally for 30 minutes or until sauce thickens. Serve with roasted potatoes and sour cream.
