INGREDIENTS
2 tsp olive oil
1 large onion, finely chopped
480g lean beef mince
2 garlic cloves, crushed
1 green pepper, deseeded and finely chopped
2 tsp ground cumin
2 tsp dried oregano leaves
½ tsp ground cloves
½ tsp cayenne pepper (or more to taste)
½ tsp ground cinnamon
800g tin tomatoes
1 cup salt reduced beef stock
½ cup coriander leaves, chopped
Tomato salad to serve
2 large tomatoes, finely diced
1 large red onion, finely chopped
2 tbs lemon juice
2 tbs coriander leaves, chopped
METHOD
- Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened. Increase the heat, add the beef mince and stir until well coloured.
- Add the garlic, pepper, oregano and spices and stir for 2-3 minutes, or until fragrant, then add the tomatoes, stock and coriander. Bring to the boil, reduce heat and simmer for 30 minutes or until thickened.
- To prepare the tomato salad combine the tomato, onion, lemon juice and coriander.
- Divide meat among serving bowls and top with the tomato salad.
AVERAGE QUANTITY | PER PORTION |
---|---|
Energy | 2203kJ |
Protein | 66.2g |
Fat | 21.4g |
Carbohydrates | 14g |
Fibre | 4.7g |