Chili Corn Carne Jacket by chef Zarnak



Chili Corn Carne Jacket


Ingredients
Red kidney beans 1 can
Mutton minces 250gm
Oil 2 tbsp
Onions, chopped 2
Fresh red chilies, chopped 2
Garlic 2 cloves
Flour 1 tbsp
Stock 2 cups
Tomato puree 2 tbsp
Salt to taste
Pepper to taste
Capsicum, cubed 1
Coriander, chopped as required
Cream ½ cup
Lemon (Juice) 1
Potatoes 3 large
Oil 2-3 tbsp
Salt to sprinkle

Method 

To bake the potatoes, scrub well and brush with oil and salt and put each individually in a piece of foil and bake at 180 degrees C for 1 hour or till done. Cut in half and scoop out the potato slightly. To make the sour cream, add lemon juice to the cream and let stand for 10 minutes. For the filling , heat oil, add mince, brown it and take out, in the same pan add onions, garlic, red chilies, flour, stock, tomato puree, salt and pepper, sauté and add mince and let cook.
Add the beans and let simmer, add red capsicum and let cook for 5 more minutes. Serve in scooped out large jacket potatoes, top with a little sour cream and coriander.

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