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Fry the onion in a saucepan then add the minced beef with the cumin. Cook until the meat browns, add the chilli and cook well, mix in the flour.
Stir in the tomatoes and sprinkle in the stock cube. Mix well and add a little water if the mixture is too thick.
Bring to the boil taste and season with salt and pepper. Cook for about 10 minutes.
Transfer to an ovenproof dish top with sliced potatoes. Brush with oil and cover. Cook in the oven for 20 minutes. Remove the lid and cook a further ten minutes to brown the potatoes.
If a more fragrant recipe is require add a little basil or oregano to the mince. Chilli powder may be substituted for the fresh chilli.
Cook the rice as per the directions on the packet.
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