PREPARATION

  1. Mix the coriander seed, cumin seed, oregano, paprika, and chilli in a bowl.
  2. Heat the oil in a Bourgogne frying pan and cook the meat and diced ham in it for ± 3 minutes until the meat starts to turn brown.
  3. Add the honey and cook another minute.
  4. Mix in the onions, garlic and spices and fry for 3 minutes on high heat.
  5. Add the diced tomatoes and stock and stir well. 
  6. Close the pan with the lid and bring to the boil.
  7. Turn the heat down and let the meat simmer for 1.5 - 2 hours on a low heat.
  8. Mix the beans and bell peppers through the dish and let it simmer for another 5 minutes.