Using a flat bread such as Ciabatta or Turkish Bread for the base of this tasty lunch, supper or picnic meal:
1 Leek (or Onion) Chopped2 tablespoons Olive Oil1 red Chilli (seeded and chopped)3 garlic cloves chopped1 teaspoons ground cumin1 teaspoon ground coriander300gms small dice Pumpkin500gms Minced Beef2/3 Sandia or Red Capsicums seeded and large dice1 ½ cups of stock2 tablespoons of Tomato Paste2 tablespoons of Vinegar1 tablespoon of Light Brown Sugar400gm tin of cooked Chick Peas150gms of grated mozzarella Cheese1 Ciabatta or Turkish BreadGreek YoghurtFresh Coriander
Heat oil in a frypan on a moderate heat add the Leek, Chilli, Garlic, Cumin, Ginger and Pumpkin. Stir fry gently for about 10 minutes. Turn up the heat a bit and then add the minced beef, stir through and cook throughthoroughly for about 15 minutes, stirring often.Add the stock and tomato paste, stir through and leave to simmer on a gentle heat for as long as possible.An hour slow cooking is good; if it dries out too much add more water or stock.
When juices have evaporated add to meat mixture the can of Chick Peas,together with the vinegar and Brown Sugar - heat through. Slice the top off the bread - spoon mixture onto the bread, top with mozzarellaand place in 180c oven or under grill. A fan/grill oven works well for this.Cook until cheese is melted a bubbling.
Top with Thick Greek Yoghurt and fresh Coriander leaves.If using for a picnic put bread top back on meat and wrap in foil to keep warm and moist.