I love how quick and simple this family favourite recipe is. Perfect for utilising leftovers, and great for making a big batch and enjoying the next day for an easy lunch on the go. Load it up with lots of garlic, onion and chilli and your tastebuds will be in heaven.
WHAT YOU'LL NEED
- 400 grams grass fed beef mince
- 1 tablespoon coconut oil
- 4 cloves garlic, finely chopped
- 2 brown onion, finely chopped
- 1 long red chilli, finely chopped
- 1 small birds eye chilli, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel seeds
- 2 teaspoons sweet paprika
- 1 teaspoon raw cacao powder
- 1 teaspoon hot dried chilli flakes (optional if you like it roasting)
- 1 cup/ 250 ml tomato passata
- 2 tomatoes, chopped roughly
- Pinch of pink salt and freshly cracked black pepper
- 1 lime, to serve
- 1 tomato, to serve
- 1 avocado, diced, to serve
- 1/2 bunch flat leaf parsley or coriander, to serve
HOW IT'S DONE
- In a large frypan or saucepan on medium heat, melt down your coconut oil and brown off your garlic and onion until soft and caramelised. This should take 2-3 minutes, now add in your finely chopped fresh chilli and fry off until softened and aromatic, another 2-3 minutes.
- Add in your beef mince and using a wooden spoon, break up your meat amongst the delicious flavours already in the pan.
- Once your meat is nice and browned off, 3-4 minutes, add in the ground cumin, ground fennel seeds, sweet paprika powder, dried chilli flakes, tomato passata and freshly chopped tomatoes.
- Cook on medium heat for about 5 minutes until the sauce has reduced and the flavours are well combined.
- Season generously with salt and pepper and serve topped with your diced avocado, coriander, fresh chopped tomatoes and a lime wedge.
What I Love
What I love about this recipe is that its a perfect way to get more stock/ broth into your life! Simply add in some broth to your sauce whilst you're cooking it up and benefit from the incredible gut healing properties and depth of flavour it adds to your dish.