Serves: 4 Time: 1hr

4 sweet potatoes
800g lean, grass-fed, minced beef 2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
Small bunch fresh coriander
1 green chilli, finely diced
2 tsp ground cumin
2 tsp ground cinnamon
2 tsp dried oregano
1 tbsp tomato purée
400g canned chopped tomatoes
500ml good-quality beef stock
2 red peppers, diced
400g can kidney beans, drained and rinsed
1 lime, cut into wedges

1) Pre-heat the oven to 200°C. Place the potatoes on a
baking tray and bake in the oven for 45 mins or until cooked through.
2) Heat the olive oil in a large casserole pan and
gently fry the onion, garlic, coriander stalks and chilli for
5 minutes until softened.
Stir through the spices and oregano and cook for 2 minutes more.
3) Turn the heat up to medium-high, add the beef mince
and brown it well, breaking it up with a wooden spoon.
Once browned, add the tomato purée and cook over a medium heat for 2 mins.
Stir through the canned tomatoes and add enough beef stock to cover.
Stir well and bring to boiling point.
Put the lid on, reduce the heat and simmer for 1½ hours, stirring occasionally.
4) Remove the lid, add the red peppers and cook for a further 10 minutes.
Then add the kidney beans, season really well and cook for 20 minutes
more until the sauce is reduced to your liking.
Top with the coriander leaves and serve with the jacket sweet potato and lime wedges.

Written by: Dwayne Rattray

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