ingredients
serves 4
3/4 pound chuck steak with fat removed, minced
1 large Spanish onion, peeled and chopped
1 small green pepper, de-seeded and chopped
2 cloves garlic, peeled and crushed
1 1/2 level teaspoons chilli powder
14 ounce tinned chopped tomatoes, drained with 3/8 cup of their juice reserved
3 tablespoons raisins
2 tablespoons cider vinegar
2 teaspoons tomato puree
1/2 level teaspoon ground ginger
1/2 level teaspoon dried thyme
Freshly ground black pepper
1 small cos-type lettuce, cleaned and shredded
4 scallions, trimmed
8 - 12 small radishes, trimmed and halved
3/8 cup low-fat natural yogurt
method
1. Cook the beef in a dry skillet over a moderate heat for 3 - 5 minutes, stirring it to break up any lumps, until it is no longer pink.
2. Stir in the onion, green pepper, garlic and 1 teaspoon of the chilli powder, and continue cooking and stirring for 8 minutes.
3. Mix in the tomatoes and juice, the raisins, vinegar, tomato puree, ginger and thyme, and season with pepper. Simmer gently, uncovered, for 30 minutes, stirring occasionally.
4. Spread the lettuce on serving plates, pile a share of the beef on top and garnish with the scallions and radishes. Stir the yogurt until smooth, sprinkle the remaining chilli powder on it and hand round separately.
whole wheat bread and a salad of green beans and zucchinis are satisfying accompaniments.
