Ingredients
- Pitted green olives 50g
- Capers fine 50g
- Sea salt 5g
- Tomato puree 100g
- Chopped tomatoes 250g
- Cracked black peppercorn 2g
- Ground coriander 5g
- Ground cumin 15g
- Oregano 5g
- Paprika 5g
- Raisins 50g
- White wine vinegar 10ml
- Extra virgin olive oil 25ml
- Granulated sugar 25g
- Minced beef standard (85VL Red Tractor) 500g
- Coriander 10g
- Garlic (pre packed, chilled) 6g
- Diced mixed peppers (frozen) 20g
- Onion (diced, chilled) 30g
Method
- Heat the olive oil in a skillet over medium heat. Stir onion, bell pepper and garlic into the hot oil until it has softened (for 5-7 minutes).
- Add ground beef into the skillet. Cook and stir until it is crumbly and completely browned. This should take around 7-10 minutes.
- Stir in the tomato sauce, olives, raisins, cumin, paprika, oregano, vinegar, ground coriander, sugar and salt.
- Cover the skillet, reduce the heat to low, and cook until the mixture is heated through (for 5-10 minutes).
- Finally, serve it up with a side of rice, flatbread and a sprinkle of fresh coriander to garnish.
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