1. Heat oil in a large deep sided fry pan over medium heat. Add onion, mushrooms then add chopped coriander root and cook for 4-5 minutes until softened.
2. Add mince and cook for 5 minutes to brown slightly. Add tomato paste and spices. Stir to coat the meat and cook for 2 minutes to caramelise slightly. Add tomatoes, kidney beans and 1 cup of water, bring to the boil. Reduce heat to medium-low and simmer for 15 minutes until thickened slightly. Season to taste.
3. Serve with rice, coriander leaves and sour cream sprinkled with extra paprika.