This famous italian recipe is not difficult to make and is a wholesome meal. You can serve in various ways such as with bread, pita-bread or in this case with shortcakes.

You will need:

Lamb Brand Red Kidney Beans 300g

Lamb Brand Oregano 10g

Lamb Brand Paprika 2 tbsp

Lamb Brand Chilli Flakes 1tbsp

Lamb Brand Ground Cumin 1 tsp

Minced Beef 1 kilo

Tomatoes (or polpa), 400g, chopped

Carrots 2, chopped

Onions 2, chopped

Garlic 2 cloves, chopped

Beef Stock 1 cup

Water 1 cup

Olive Oil 1tsp

Green Bell Pepper 1, chopped

For the shortcakes:

Lamb Brand Self-Raising flour 125g

Lamb Brand Plain Flour 65g

Lamb Brand Bicarbonate of Soda ½ tsp

Grated Cheese 190g

Butter 40g

Red bell Pepper 1, finely chopped

Fresh Cream, 1 cup

All you have to do:

Soak the beans for a minimum of 5 hours or overnight, changing the water from time to time if possible. Rinse, add to small pot, cover with water and cook over a medium heat until beans and chickpeas are soft. Let cool. Heat oil in a pan, add onions and garlic and cook until tender. Add minced beef until colour darkens. Mix in the ground cummin, chilli flakes and remaining spices and cook and stir for about 2 minutes. Stir in carrots, tomatoes, stock and red vinegar if you want. Bring mixture to a boil and cook for about 30 minutes. Add beans and green pepper and cook for another 15 minutes. Serve with shrotcakes.

Shortcake:

Sift all dried ingredients into a bowl. Add grated cheese, red pepper and cream. Form a stiff dough and work dough on some flour. Chill for 30 minutes. Open dough with a thickness of 2 cm and form into circular cakes. Bake for about 25 minutes until golden brown.