• 100 g 4 oz tomatoes, skinned, deseeded, diced
• 50 g 2 oz tomato puree
• 1 teaspn cumin seed
• 50 g 2 oz raisins
• 250 ml 1/2 pt brown stock or water
• 18g 1/2 oz cornflour
• 25 g 1 oz green olives, chopped
• 25 g 1 oz capers, chopped
• 50 g 2 oz flaked almonds, roasted

1 Heat the oil in a frying pan, add the minced beef and brown quickly.

2 Add the onion, garlic, and the chopped chilli pepper. Season and cook for a further 3 mins.

3 Pour off excess oil and place the meat into a suitable saucepan.

4 Add to the saucepan the tomatoes, tomato puree, cumin seed and raisins.

5 Barely cover with brown stock or water and gently simmer for approx. 30 mins.

6 Lightly thicken with a little diluted cornflour and stir in the olives and capers.

Correct the seasoning and consistency. Finish by adding the roasted flaked almonds.

If you are using this dish for catering, you should not add to much chilli, leave the chilli as dried flakes and let guess add them to each individual dish.

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