1 Cut the meat into 2cm cubes discarding any excess fat. Pat dry on kitchen paper and season with salt and pepper.
2 Heat half the oil in a large heavy-based saucepan until very hot. Fry half the meat for approx. 10 mins. until browned. Drain, put to one side and repeat with remaining meat.
3 Add the onions to the pan with the chilli, paprika, cumin and sugar and fry gently for 10 mins. until deep golden and caramelised.
4 Return meat to the pan with the garlic, chopped tomatoes and stock.
5 Bring to the boil, reduce the heat and simmer, uncovered for 1 and 1/2 hrs adding the kidney beans in the last 30 mins.
6 Serve with spoonfulls of soured cream or creme fraishe and coriander to garnish
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|Serving Size: 1 Serving (587g)|
|Recipe Makes: 6|
|Calories from Fat: 422 (63%)|
|Amt Per Serving||% DV|
|Total Fat 46.9g||63 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 66mg||20 %|
|Sodium 418.1mg||14 %|
|Potassium 1404.6mg||37 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 27.1g|
|Protein 28.1g||40 %|
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Calories per serving: 674
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