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Categories:
beef white onion long red chil tomato passata garlic sweet paprika ground cumin ground coriander ground tumeric ghee salt sweet potatoes sweet paprika cumin powder salt olive oil
Viewed: 44 - Published at: 4 years agoIngredients
- 650 - 700 gm beef mince, grass fed if possible
- 1 medium whole white onion
- 1 long red chil
- 1 400 gm can tomato passata
- 4 garlic clothes, finely diced
- 1.5 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground tumeric
- 1 tbsp ghee
- 1 - 2 tsp sea salt
- 2 large sweet potatoes, cubed
- 1 tsp smoked or sweet paprika
- .5 tsp cumin powder
- Salt and pepper to taste
- 2 tbs olive oil
Method
- Heat 1 tablespoon of ghee in a large, deep frying pan or a casserole dish. Sautee onion until soft and golden. At the same time turn the oven to 200C (390F).
- Bring the heat back to high and add beef mince in small chunks. Stir and cook until browned on all sides, about 5-7 minutes. At this time I peel and cut the sweet potatoes - it's all about efficiency. Remember to stir and break the beef apart regularly at the same time.
- Add spices, garlic, salt and chilli to the beef and cook for a couple of minutes. Add diced tomatoes and a little water, about half a cup, stir and bring to boil. Then turn to low-medium heat and cook for 25 minutes, stirring occasionally.
- Once beef is under way, mix sweet potato cubes with sweet paprika, cumin and olive oil and scatter in a large baking tray. Bake for 15 minutes at 190C. Take out of the oven, sprinkle with a generous pinch of sea salt and pepper, toss around and put back in the oven for a further 5 minutes.
- Final step is to prepare the salsa salad. Dice tomatoes, cucumbers and red peppers, add chopped coriander, garlic, spring onion and chilli and season with lime juice, sea salt and olive oil. Mix together well and set side until serving.
- Cut avocado into quarters and drizzle with some lime juice to prevent discolouration. Once everything is ready, divide between four bowls and serve with a quarter avocado each.
