There are no doubt many variations of this recipe, it is a piquant, kind of sweet and sour spicy mince which can be served on it's own with rice or loaded onto fries, or you can use it to make empanadas or even papa rellenas which are meat-stuffed potatoes.
Dry fry the mince and onion in a frying pan/skillet until browned and the onion has softened.
Add the green pepper, chilli and garlic and fry for 3-4 minutes
Add all of the remaining ingredients, stir well and put the lid on and simmer for 20-25 minutes until nicely cooked and the liquid has reduced and the meat is tender.
Depending on your lid you may need to remove it towards the end.
Add lots of pepper and check for salt, depending on your olives and capers you may not need much.
Sprinkle with chopped coriander if you wish
Ingredients
Directions
Dry fry the mince and onion in a frying pan/skillet until browned and the onion has softened.
Add the green pepper, chilli and garlic and fry for 3-4 minutes
Add all of the remaining ingredients, stir well and put the lid on and simmer for 20-25 minutes until nicely cooked and the liquid has reduced and the meat is tender.
Depending on your lid you may need to remove it towards the end.
Add lots of pepper and check for salt, depending on your olives and capers you may not need much.
Sprinkle with chopped coriander if you wish