Put the oil in the pan and fry the chopped onions.
Once they turn slightly whitish, put in the garlic and the capsicum.
Around the time it is being cooked add the seasoning.
Add a little bit of zeera, chilli powder and Mexican style chilli powder.
Add a little bit more oil to the mixture, because as soon as you season, you have to put in the meat.
Mix well. The mixture should be spicy.
Once done add the meat. Mix it well and let it cook.
Once the meat is semi-cooked and brownish, add the stock to it and let the water evaporate.
Now add the salt to it.
Add the kidney beans and mix well.
Now add the Tex-Mex seasoning and 1/2 tsp of Habanero sauce.
It might be difficult for you to find Tex-Mex Seasoning and Habanero
sauce which are available in specialty shops, so you can substitute it
with paprika and Tabasco sauce.
Let it simmer for about 30 minutes.
While that cooks, cut a whole onion in slices but not cutting it all the way through the root. Cut so that the bottom is intact like an onion blossom.
Place is this onion in the center of the dish to enhance the flavor. Cover it and let it cook.
You could add a bit more of the chilli sauce and Tabasco to spice it up.
Garnish it with some grated cheddar and serve with Garlic Bread.
Tip: Do not throw away the water in which the rajma is soaked because if the chilli con carne becomes thick you can add this water.
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Key Ingredients: Onion, tomato puree, kidney beans, cumin seeds, vegetable oil, capsicum, garlic, red chilli, green chillies, mutton, rajma, salt, brown sugar, paprika, cheddar cheese