500g minced beef
4 rashers (smoked) rindless streky bacon
1 onion chopped
1 carrot chopped
1 stick celery chopped
30ml (2 tbsps) korma curry paste
1 clove garlic chopped
15ml (1tbsp) plain flour
200ml (7 fl oz) chicken (veg) stock
5ml (1tsp) dried herbs de provence
120ml (8tbsp) tomato puree
100g (4oz)frozen peas
420g can baked beans
115g (4oz) tortilla chips
115g (4oz) grated cheddar cheese

Cook mince and bacon for 5 mins in a large pan. Add onion, carrot and celery then
cook for 2 minutes. Add curry paste and garlic and cook for 1 minute.
Stir in flour and cook for 1 minute. Add stock, herbs, tomato puree, peas and
baked beans, bring to boil and simmer for 15 minutes.
Preheat a grill (or oven). transfer the mince mixture to four individual dishes or one
large one. Scatter over tortilla chips and cheese. Cook until golden.

Recipe from KSC

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