Expert
25
min.
4 servings
Directions
- Prepare Pilaf Rice: Melt butter and sauté onions until fragrant. Add rice, water, concentrated chicken stock, salt and bay leaf. Bring to a boil. Cover and cook rice in preheated oven for 20 mins at 180°C.
- Heat up oil, sauté onions and garlic until fragrant. Add minced pork and tomato paste, stir-fry for 2 mins.
- Add cumin powder and chilli powder. Toss well. Add flour and mix well. Add water and bring to a boil. Simmer for 15 mins.
- Add Kelly’s Picante Pork Luncheon Ham, canned tomatoes and kidney beans. Stir cook for another 5 mins.
- Serve with Prepare Pilaf Rice. Garnish with cucumber, parsley and coriander leaves
This recipe is suitable for:
-
Kelly’s Luncheon Ham 100g
-
Kelly’s Luncheon Meat 200g
-
Kelly’s Luncheon Ham – Healthier Choice Pork/ Chicken
-
Kelly’s Iberico Luncheon Ham
-
Kelly’s Truffle Pork Ham
-
Golden Bridge Pork Luncheon Meat Assorted Flavours
Ingredients
- 4 tbsp olive oil
- 60g chopped onions
- 2 cloves garlic, peel and mince
- 300g minced pork
- 1 tbsp cumin powder
- 1 tsp chilli powder
- 1 tbsp tomato paste
- 2 tbsp plain flour
- 400ml water
- 200g Kelly’s Picante Pork Luncheon Ham, cubed
- 400g canned chopped tomatoes
- 100g canned red kidney beans, drained
- some sliced cucumber
- some chopped parsley
- some coriander leaves
Pilaf Rice
- 1 tbsp butter
- 40g onions, peel and chop
- 2 cups jasmine rice, wash and drain
- 2½ cups water
- some concentrated chicken stock
- 1 bay leaf (optional)
- 1 tsp salt
