INGREDIENTS :
- 1 kg (2 lb 2 oz) lean ground beef
- 1 red pepper
- 1 yellow pepper
- 1 medium carrot
- 1 medium onion
- 2 garlic cloves
- 3 Tbsp. tomato paste
- about 1/3 cup water (about 80ml)
- oil for cooking
- 1 Tbsp red chili powder, or more to taste
- 1 Tbsp sweet paprika powder
- 1 tsp. ground cumin
- 1 tsp. salt (or to taste)
- freshly ground black pepper
METHOD :
- Chop up all the vegetables quite finely. If you have kids or picky adults to feed, using yellow and red peppers sort of disguises them better than using green peppers, though those work just as well.
- Heat up a little oil in a large frying pan over high heat. Sauté all the vegetables until limp - don’t let them burn though. Add the ground beef, and sauté until browned. Add the tomato paste and water and stir.
- Clear a little space in the pan and add the spices; sauté a bit to bring out the aromas. Stir into the meat. Season with salt and pepper. Tip: Let a little bit cool down to room temperature before tasting, to make sure it will be good when cooled and packed in bentos.
- To freeze, let cool and divide into portion sizes of your choice in plastic bags or containers. This will keep in the freezer for a month or so.
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