Ingredients

• coconut oil - 1 tsp.
• onion - 1 (chopped)
• garlic cloves - 2 (crushed)
• chilies - 2 (deseeded and chopped)
• ground cumin - 1 tsp.
• ground coriander - 1 tsp.
• paprika - 1 tsp.
• cayenne pepper - pinch
• tin chopped tomatoes - 14 oz. (400g)
• tomato puree - 1 tbsp.
• beef stock - 1 cup (240ml)
• lean beef mince (5% fat) - 1 lb. (500g)

Preparation Instructions

1. Heat the coconut oil in a frying pan and cook the onions gently over a low heat for 6-8 minutes, until softened and golden. Add the mince and fry for 5-6 minutes.

2. Next, add the garlic, chilies and all the spices and continue frying, for another 2-3 minutes, stirring occasionally. Add the tomatoes, tomato purée and stock and bring to the boil. Reduce the heat and simmer gently for 15 minutes.

3. Season with salt and pepper and add the peas. Heat through for about 5 minutes and serve scattered with parsley with a side of rice or a jacket potato.