Recipe Index

Ingredients

• 4 tbsp olive oil
• 2 red onions, finely chopped
• 6 garlic cloves, grated
• 6 tbsp tomato purée
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 2 lb 4 oz beef mince, 15 to 20% fat
• 1 lemon, juice only
• Salt and freshly ground black pepper

Method

1. Heat the olive oil in a large frying pan over medium heat, add the red onions with a pinch of salt, and cook 10 to 12 minutes, stirring often, until soft, golden and starting to caramelise, then stir in half the grated garlic.
2. Add the tomato purée and cook it for 2 to 3 minutes until it darkens and begins to stick slightly, then add the cumin, coriander, cinnamon, smoked paprika and cayenne and cook 1 minute more until fragrant.
3. Crumble in the beef mince, break it up with a spoon, and fry it for 10 to 12 minutes until well browned with crisp edges, letting any liquid evaporate so the meat fries rather than steams.
4. Stir in the lemon juice and remaining garlic and simmer 2 to 3 minutes until the mixture looks glossy, then season it with salt and black pepper.
5. Use the spiced beef straight away or divide it into portions, cool it completely, and chill or freeze it for later meals.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data