Serves 4. Per serve: 321 calories, 1342 kJ, 41g protein
INGREDIENTS:
2 teaspoons olive oil
1 large onion, finely chopped
640g lean beef mince
3 garlic cloves, crushed
1 green capsicum, deseeded and finely chopped
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
½ teaspoon ground cloves
½ teaspoon cayenne pepper (or more to taste)
½ teaspoon 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 tablespoons lemon juice
2 tablespoons 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, capsicum, oregano and spices and stir-fry for 2-3 minutes, or until fragrant, then add the tinned tomatoes, stock and coriander. Bring to the boil, reduce the heat and simmer for 30 minutes or until thickened.
To prepare the tomato salad combine the tomato, onion, lemon juice and coriander.
Divide the meat among serving bowls and top with the tomato salad
