In a pan,
lightly brown the meat in batches in a little olive oil.
Transfer to a
saucepan and almost cover with the stock.
Simmer until just beginning to
go tender, about 45 minutes. Do not overcook.
Remove the lid from the saucepan and increase the heat. Allow
to boil rapidly until the stock has reduced and the meat is nearly dry.
Remove from the heat and set aside to cool a little.
When cool enough to
handle, flake the meat with a fork into small, bite-sized pieces or if
you like, cut into small dice.
In a clean, hot
pan, toast the coriander and cumin seeds lightly.
Transfer to a mortar
and pestle with the cardamom pods. Crush finely and set aside.
Heat a good
splash of olive oil and add the onions and pepper.
translucent then add the crushed seeds. Cook a few seconds until you can
smell the aroma of the seeds.
Add the paprika (if using) and cook a few
seconds before adding the garlic and chillies.
Cook a few seconds now
add the meat and the Cajun spice mix and sauté lightly.
tomatoes, tomato sauce and paste, the chutney, cacao and beans (remember
to use the brine of the beans if you want a very saucy chilli). Stir
and bring to a boil. Reduce heat and cover. Allow to simmer for 10
Now taste the
chilli and season with salt, ground pepper and a little sugar if you
think it is needed. Taste again and add more garlic and or chillies if
you want to.
If the sauce is too thin, thicken with a roux (equal
amounts of butter and flour mixed to a paste) if you like. Otherwise,
cook rapidly until reduced to your liking. Stir in the parsley and
you’re ready to serve.
Serve with warm tortillas, grated cheddar cheese, guacamole and sour cream or plain yoghurt.
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