Spicy meat soup

I really like soups, especially when it is getting a bit colder and darker outside around this time of the year. I however sometimes just feel like vegetable soup of some kind (i.e. pumpkin) whilst my other half wants some more protein in them. So I found this recipe on Under vart tak and decided to give it a try. I think we were both very happy with the result. I added some cauliflower to the recipe for some extra veggies.

Ingredients
serves 4
500 g mince meat
125 g bacon
1 onion
2 carrots
1/4 head of cauliflower
690 g tomato passata (or crushed tomatoes)
400 ml coconut milk
100 ml stock
2-3 garlic cloves
½ red chili
3 tsp paprika powder
1 tsp cumin powder
1 tsp salt (or herbal salt)
pinch of black pepper
pinch of cayenne pepper (or as much as you think you can handle)
handful of fresh parsley
handful of fresh basil
butter, olive or coconut oil to fry in

Peel and finely chop the onion.
Grate the carrot and the cauliflower with the big grater.
Fry the onion and other veggies in a big pot with your choice of grease.
Chop the bacon to small pieces and add these to the pot. Fry them for a few minutes.
Add the mince meat and let it all fry together until the mince meat is cooked through.
Finely chop the chili and crush the garlic and add this to the pot.
Add the tomato passata and the coconut milk.
Add the spices and mix around. Finally add the fresh herbs and let it all simmer for a few minutes until all the flavours are mixed through and the soup is hot.
Serve it with some nice Paleo focaccia

Beef, sweet potato and parsnip gratin

I have made so many things lately but I just haven't had time to upload them and I've also forgotten to take photos. Last night I made a really tasty dish from undervarttak.blogspot.se. I mixed some parsnip in there together with the sweet potato since I really love the flavour of parsnip. Served it with some steamed broccoli because I thought it needed some greens. Result was deliciousness.

Ingredients
serves 4
1 medium sized sweet potato, peeled and thinly sliced
2 medium sized parsnips, peeled and thinly sliced
500 g ground beef
1 red onion, finely diced
400 ml coconut milk
2 garlic cloves, crushed
½ red chili, finely diced
1 tsp grated ginger
Parsley
Salt and pepper to taste

Preheat the oven to 200 degrees Celsius.
Prepare the sweet potato and parsnip by peeling and slicing them.
Heat a large frying pan to medium heat and add some butter. Fry the onion for a couple of minutes. Add the ground beef and season with salt and pepper. Once browned, add the coconut milk, garlic, chili,ginger and parsley. Mix around and let it simmer for about 3-4 minutes. Add the sweet potato and parsnip and carefully mix around. Let it simmer again for a minute or two.
Pour into an ovenproof dish and cook in the oven for 30-40 minutes (depending on the thickness of the root vegetables). Enjoy with some steamed vegetables or a salad.

Paleo Teriyaki beef stir-fry

Got this recipe from paleomg.com and it's very simple and really tasty.

Ingredients
serves 2-3
2 tbsp coconut oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
120 ml coconut aminos or gluten free soy sauce
3 tbsp honey
1 tbsp Sriracha
1 tsp sesame oil
½ tsp fish sauce
2 tbsp arrowroot powder, divided
1 red capsicum, thinly sliced
1 broccoli head, cut into small florets
500 g flank steak, thinly sliced against the grain
salt and pepper, to taste
chopped spring onions, to garnish

Place a large pan or wok over medium heat. Add coconut oil along with minced garlic and grated ginger. When garlic becomes fragrant, turn heat on low then add soy sauce. Be sure that the pan has cooled down a bit before to keep the soy sauce from splattering everywhere.
Once the soy sauce have been added, increase heat to medium-low and add honey, sriracha, sesame oil and fish sauce.
Bring sauce to a slow boil, then add 1 tbsp of arrowroot powder, 1 teaspoon at a time and whisking to incorporate into the sauce. Whisk each teaspoon in at a time.
Once sauce has become think, add capsicum, onion and broccoli to the sauce and coat in sauce. Let cook down for about 6-8 minutes or until onion is soft. After the vegetables have cooked through, use a slotted spoon to remove the vegetable and set aside in a bowl.
Increase heat to medium-high temperature and add thinly sliced flank steak to the pan. Cook steak on both sides for 2-3 minutes, until barely any pink remains. Add vegetables back into the pan and incorporate with the meat.
Since the meat will render some liquid, add the remaining tablespoons arrowroot powder into the mixture, teaspoon at a time, whisking the powder in with the mixture.
Serve with cauliflower rice and top stir fry off with chopped green onions

Paleo taco pie

This is my second attempt to make this pie. The recipe is from undervarttak.blogspot.se but last time I thought it was a bit too wet so I made some adjustments and this time it turned out much better. I think this is definitely one of my new favourites; so much flavour and really easy to make.

Ingredients
serves 4-6
300 ml almond flour
50 ml sesame seeds
2 tbsp psyllium
1 tsp sea salt
40 g butter
1 egg

1 onion, diced
500 g mince meat
1 serve of taco seasoning
50 ml water
butter to fry in

3 eggs
100 ml coconut milk
150 ml salsa

Capsicum for decoration

Preheat the oven to 175 degrees Celsius.
Mix the almond flour and sesame seeds in a food processor, using the knife blade. Add psyllium, salt, butter and egg. Mix again until it forms a dough. Press out the dough in a pie dish. Prick with a fork and pre-bake for about 10 minutes until it's golden brown.
Heat up a frying pan and once hot, fry the onion in some butter. Fry for a few minutes until it's softened slightly. Add the mince meat and let it get slightly brown. Add the taco seasoning and mix it around. Add the water and let it simmer together for a few minutes. Put the mince meat in the pie crust. Whisk together the eggs and the coconut milk. Add the salsa and mix in. Pour the egg mixture over the mince meat and decorate with the capsicum. Bake in the oven for about 25 minutes until the pie has got a nice golden colour.

Paleo mixed veggie lasagna

Eatdrinkpaleo.com.au is a great site living down here in Australia because it is an Australian site which means that the things she uses should be easy to find in the stores here. This recipe doesn't really have anything unusual in it and it certainly is delicious. We put some cheese on the top so it's not really Paleo but you can easily leave that out. The red wine in the meat sauce really makes it extra yummy.

Ingredients
serves 4
500 g grass-fed beef mince
1 onion, peeled and chopped
4 garlic cloves, peeled and finely chopped
160 ml dry red wine
720 ml tomato passata (it’s basically a fresh tomato puree, comes in large jars or you can puree your own from scratch; diced canned tomatoes are fine, just process them into smoother consistency first)
3 tbsp olive oil
1 tbsp butter or coconut oil
2/3 tsp sweet paprika
2/3 tsp black pepper
1 +2/3 tsp sea salt
1 large parsnip, peeled and sliced into thin disks
1 large eggplant, peeled and sliced into disks (a little thicker than the parsnips, about 1/2 cm)
3 medium zucchinis, sliced vertically into thin ribbons
4 mushrooms, sliced
A handful of fresh basil leaves, torn
2-3 handfuls of baby spinach leaves
Butter and olive oil for cooking
Optional topping –  100 ml grated cheese

Preheat the oven to 180 degrees Celsius.
Peel and chop onion and garlic. Slice the eggplant and sprinkle with salt to let some of the moisture out, set aside in a bowl.
Heat a frying pan with 1 teaspoon of butter to high. Break beef mince into small pieces and fry on high heat until the colour changes from red to lightly brown. Break the meat apart as it tends to clump together during cooking. Stir frequently to make sure all mince pieces are fried evenly. This should take about 5-7 minutes.
Add red wine, chopped garlic, pepper, paprika and salt to cooking meat and fry for a further 3-4 minutes. Add tomato passata, bring to boil and turn the heat down to simmering temperature.
Heat another frying pan with 3 tablespoons of olive oil to medium. Sauté chopped onion with a pinch of salt for 5 minutes. Add onion and the olive oil to cooked in to the mince sauce, stir through and simmer for a further 10 minutes.
While the sauce is cooking, peel and slice parsnip into thin disks. Drizzle the bottom of a large, deep baking tray with some olive oil. Place a layer of parsnip slices overlapping each other. Put in the oven to start cooking while we prepare the rest of ingredients.
Pre-slice mushrooms and zucchini.
For the eggplant layer, we need to slightly pre-cook the aubergine slices. Heat a large frying pan to medium high. Add 2 tablespoons of olive oil and 1 teaspoon of butter. Add the first batch of eggplant slices making sure they don’t overlap. Fry on each side for 1-2 minutes, just to cook them slightly. Repeat oil, ghee and eggplant until all disks are pre-cooked.
By this stage, all of our ingredients should be ready. Take the baking tray out of the oven and start layering the lasagna in the following order: pre-cooked parsnips, ½ of tomato meat sauce, eggplant, basil, mushrooms, the rest of the meat sauce pressed down evenly, baby spinach, zucchini, drizzle of olive oil and some cracked black pepper. Cook in the oven at 180-190C for 35-40 minutes.
If adding grated cheese, take lasagna out at a 20 minute mark and add the cheese on top. Put back in the oven and turn it up to 200 degrees Celsius for a further 10-15 minutes.

Boeuf Bourguignon pie

We're huge fans of boeuf bourguignon so when I found this recipe on taste.com.au I was excited. It's not that much of a difference to just having potato mash and the stew together but the mash tastes better when it's been in the oven and got a bit a crunchy top. This is not a Paleo recipe but it's very tasty anyway.

Ingredients
serves 4
2 tbsp butter
800 g stewing beef, trimmed, cut into 2-3cm pieces
1 onion, finely chopped
½ tbsp dried thyme
4 slices flat pancetta, finely chopped
2 garlic cloves, crushed
250 g mushrooms, sliced
2 tbsp plain flour
2 tbsp tomato paste
250 ml red wine
250 ml beef stock
2-3 bay leaves
1 kg mashing potatoes, chopped
30 g unsalted butter, melted
125 ml pure cream, heated
Finely chopped flat-leaf parsley, to garnish

Preheat the oven to 180°C.
Heat 1 tbsp butter in a flameproof casserole over medium-high heat. In batches, add beef and cook, turning, for 3-4 minutes until browned. Remove and set aside.
Add remaining 1 tbsp butter to the pan, then add onion, thyme, pancetta and garlic and cook, stirring, until the onion has softened. Add mushroom and cook for 2-3 minutes, then stir in flour and cook for another minute. Add tomato paste and cook for a further 1 minute. Return beef to the pan with wine, stock and bay leaves. Season and bring to the boil, then remove from heat. Cover and cook in the oven for 1-1½ hour or until the meat is tender. Remove the lid and return to the oven for a further 20 minutes or until the sauce has thickened. Transfer beef mixture to a 1½ liter baking dish and let it cool.
Meanwhile, place potato in a saucepan of cold, salted water and bring to a simmer over medium-high heat. Cook for 12-15 minutes or until tender. Drain and pass through a ricer or mash until smooth. Stir through butter and cream and season.
Preheat the grill to medium-high.
Spread the mashed potato over the meat and use a fork to make a light indentation in the surface. Grill for 5 minutes or until golden. Garnish with parsley and serve.

Meatballs

I found this great Swedish blog/website which has lots of great Paleo recipes: http://undervarttak.blogspot.se/. They put up traditional Swedish things that they've made Paleo versions of which I think is great.

I've already made a few recipes from their website which I will post a bit later on. I found the recipe for meatballs today and I decided to make some for lunch. I modified the spices a bit since I didn't have any all spice at home. I got about 18 meatballs but it all depends on how big you make them I guess. I made mine quite medium sized I think.

Ingredients
500 g mince meat
1 small onion
2 garlic cloves
1 tbsp dijon mustard
½ tsp turmeric
½ tsp paprika powder
1½ tsp salt
½ tsp cracked black pepper
3 tbsp finely chopped fresh flat leaf parsley (or as much as you prefer)
1½ tbsp butter for frying

Put the mince meat in a bowl. Finely chop the onion and garlic, either by hand or using a food processor. Add the onion and garlic to the mince and mix around thoroughly with your hands. When mixed well, add the dijon, spices and parsley. Mix once again until completely combined. Roll the mince meat mix into round balls. Fry them in the butter on medium heat for about 8 minutes or until cooked through.

Korean beef, vegetable and noodle bowl

This is one of our new favourite recipes and we'll probably make it again pretty soon. The recipe comes from http://www.primalpalate.com
We used soy sauce instead of coconut aminos since it's a bit tricky to find here.

Ingredients
serves 6
1 tbsp oil/butter
1 head broccoli, chopped
1 red capsicum, thinly sliced
1 cup Chinese cabbage, thinly sliced
3 carrot, julienned
240 ml mushrooms, sliced, loosely packed
1 tbsp ginger, minced
2 cloves garlic, minced
80 ml coconut aminos
1/2 tsp salt
1 tsp black pepper
1 bunch kelp noodles
1 spring onion, thinly sliced
2 lb rump steak, thinly slice

In a large skillet or wok, heat the oil over medium heat.
Add the broccoli and capsicum to the skillet and saute for 5 minutes.
Add the carrot and cabbage to the skillet and saute for another 3 minutes.
Add the garlic, ginger, and mushrooms, and continue to saute until mushrooms are soft.
Pour the coconut aminos over the vegetables, season with salt and pepper, and continue to saute for 3 more minutes.
Add the kelp noodles and spring onion, and stir to combine. Cook the kelp noodles for 3 minutes, and then transfer the vegetables into a separate bowl.
Turn the skillet up to medium high heat, and in small batches sear the flank steak on either side for 1-2 minutes, or until browned.
Place the cooked batches of steak into the bowl with the vegetables as they finish.
Once you have seared all of the steak, turn the burner down to low heat, and transfer the beef and vegetables back into the skillet.
Stir to combine all ingredients, turn the heat off, and season with a splash of toasted sesame oil if desired for flavor.
Plate the dish, garnishing with sesame seeds and additional green onion if desired.

Beef Stew

We have a lot of meat in the freezer from getting 16 kg of various beef cuts delivered a few weeks ago. So we decided that we need to cook something in order to make some space in the freezer. We haven't made a good beef stew in a while so we decided to make just that. Here is the recipe.

Ingredients
serves 3-4
650 g diced beef
1 large onion, finely diced
3 garlic cloves, finely chopped
2 carrots, diced
1 can (approximately 400 g) diced tomatoes
200 ml beef stock
400 ml red wine
1 tsp fresh oregano
1 tsp basil
1 bay leaves
½ butternut pumpkin, diced

Soften onion and garlic in some olive oil in a large pot, then add beef and allow to brown. Add your carrots and allow to soften slightly. Then add your stock, tomatoes, red wine, oregano, basil and bay leaves. Put lid on and simmer on low heat for about an hour. Add the diced pumpkin and cook for another 30-45 minutes without the lid in order to evaporate some of the liquid. Serve by itself or with some cauliflower rice/mash.

Naked burrito

I found this recipe on an Australian Paleo website. I won't write the recipe as I followed it from point to point and it's so well written. It was really delicious and perfect for a Wednesday night and a good alternative for your weekly Friday night taco dinners. So here it is: Mexican Naked Burrito

Paleo moussaka

Paleo Australia is a really good website to find recipes. Found a few good ones there so give it a try.
This recipe was alright, I'm not sure if maybe I didn't do it correctly. The flavour is really tasty but maybe it was a bit too wet.

Ingredients
serves approx 4
1 onion, diced
2 garlic cloves, diced
500 g mince meat
½ sweet potato, thinly sliced
½ zucchini, thinly sliced
½ small eggplant, thinly sliced
3 mushrooms, thinly sliced
½ red capsicum
1 can chrushed tomatoes
3 tsp tomato paste
1/4 cauliflower head
1 parsnip
½ small leek, sliced
oregano
basil
bay leaf
paprika powder
cayenne pepper
salt and pepper

Preheat oven to 180 degrees.

In a frying pan, cook chopped onion and garlic in a bit of olive oil until soft. Add in mince and brown off with paprika powder, salt and pepper to taste. Pour out the excess juice and fat and transfer into a bowl to wait on the side.

In the same pan, pour in the canned tomatoes, add salt and pepper, bay leaf, some herbs and reduce until you have a nice thick sauce.

In an oiled baking tray, begin to layer the ingredients. Start with sweet potato and zucchini on the bottom followed by a thin layer of mince, tomato sauce and mushrooms. Begin next one with eggplant, zucchini, capsicum and mince until the tray is 3/4 full, finishing with the sauce on top. Keep pressing the layers down firmly.

Put cauliflower and parsnips through a food processor on the fine grater mode to get an even crumble. Combine the crumble with sliced leek in a bowl. Spread over the dish as the top layer. Garnish with herbs and drizzle with some olive oil.

Cover the tray with aluminium foil and bake for 40 minutes. Remove foil and bake for a further 20 minutes at 220 degrees or until surface is golden brown. Sprinkle some cayenne pepper on the top before serving.

Paleo Shepherd's pie

Ingredients
serves 3-4 people
1 onion
1 garlic clove
200 g bacon
2 medium sized carrots
500 g ground beef
1 tbsp tomato paste
1 tsp black pepper
herbs and spices as preferred
250 ml chicken stock
1 large cauliflower head
2 tbsp butter
salt and pepper
smoked paprika powder

Preheat the oven to 200 degrees.
Cut off the florets from the cauliflower head and steam until really soft. Put in a food processor together with 2 tbsp butter, salt and pepper and mix together.
Finely dice the onion and carrots. Add 2 tbsp cooking fat (I used butter) to a pan on medium-low heat. Sauté the onion for about 5 minutes or until soft. Add the garlic and bacon and sauté for 5 minutes more. Put the carrots in the pan and cook for another 5 minutes and last, add the ground beef and sauté for 5 minutes. Add the tomato paste and all the spices and mix around. Add the chicken stock and let it simmer for about 5 minutes until almost all the stock has evaporated.
Pour the beef mixture in a baking dish and pour the mashed cauliflower over it. Bake in the oven for 30 minutes. Sprinkle some paprika powder on top for a final touch.

Bbq mince patties with green salad

Found this recipe on taste.com.au and thought it could be a nice twist to normal mince meat patties and they turned out really well.

Ingredients
(makes about 6 patties)
500g beef mince
3 green onions, finely chopped
2 garlic cloves, crushed
1 small carrot, peeled, grated
1 egg yolk
1/4 cup barbecue sauce
Baby spinach
Avocado
Cucumber
Olive oil
Balsamic vinegar
Salt and pepper to taste

Mix together the beef mince, onions, garlic, carrot, egg yolk and barbecue sauce. Shape mixture into patties, about 2 cm thick. Put them on a plate and cover with plastic wrap. Put in the fridge for 30 minutes.
While the patties are in the fridge you can prepare the salad by cutting the vegetables and dress it with the oil and vinegar. Fry the patties in some olive oil on a medium heat.

Mince meat gratin à la Provence

Found this recipe on tasteline.com. I modified it a little bit by using beef mince instead of pork because I like beef better. A really easy and perfect midweek dinner.

Ingredients
serves 3-4
400 g mince meat
2 garlic cloves
½ leek
1 red chili, seeds taken out
olive oil
salt and pepper
oregano
thyme
1 tbsp paprika powder
250 ml cream
1 zucchini
2 tomatoes
grated cheese

Preheat the oven to 200 degrees.
Finely chop the chili and garlic. Cut the leek in thin slices. Fry the mince meat in the oil and when it gets some colour add the leek, garlic and chili. Fry until the leek is soft, then add the paprika powder, oregano, thyme, salt and pepper. Add the cream and let it simmer for about 2 minutes. Pour the sauce in an ovenproof dish. Slice the zucchini and tomatoes in slices and put these on top of the såsen. Pour over the cheese and some more oregano. Cover the dish with some aluminium foil and cook on the lowest shelf in the oven for about 20 minutes. Take away the foil and move the dish to the middle of the oven and cook for another 10 minutes.

Hanna's sweet potato moussaka

I've never made moussaka before and I'm pretty sure this is not really the way to make it but I wanted to try and make my own version of it using sweet potato. Not really sure if it can even be called moussaka but that's the only name I could come up with.

Ingredients
serves 3-4
400 g mince meat
1 onion
1 capsicum
1 garlic clove
200 ml passata
cayenne pepper
oregano
paprika powder
salt and pepper

125 ml cream
150 g grated cheese
25 g butter
extra cheese for topping

1 sweet potato, peeled
1 eggplant

Preheat the oven to 200 degrees.
Chop the onion, garlic and capsicum finely. Fry off in some olive oil for a few minutes. Then add the minced meat and let it get brown. Add the passata together with all the spices and let it simmer together for about 5-10 minutes. While it's simmering; add the butter and the cream together in a separate pot. Let it get warm, then add the cheese and let it melt. Cut the sweet potato and eggplants into slices about ½ cm thick.
Grease an ovenproof dish with some butter. Add a layer of the meat sauce, follow with the sliced aubergine, then add one thin layer of the cheese sauce. Put on the rest of the meat sauce, then the sliced sweet potato and last finish it off with the rest of the cheese sauce and top off with some extra cheese. Bake in the oven for 30-40 minutes.

Breakfast bake

I wanted to try something else to have for breakfast other than the usual eggs and bacon or pancakes. So I found this recipe which we decided to try; Paleo Breakfast Bake. I put a little bit of whatever I had at home in it.

Ingredients
serves 3-4
6 eggs
3 beef sausages
3 slices bacon
1 onion
½ capsicum
1 tsp paprika powder
½ tsp garlic powder
½ tsp turmeric
salt and pepper to taste

Preheat the oven to 180 degrees.
Fry off the sausages and the bacon for a couple of minutes. Let them cool.
Put all ingredients in a bowl (including the sausages and bacon) and fold gently to combine everything.
Pour into a greased oven-proof dish.
Bake for 45 minutes.

Enchiladas

Ingredients

(serves 4)

500 g mince meat

1 onion

2 capsicums

3 garlic cloves, crushed

1 small can of corn

1 dl crushed tomatoes

taco seasoning

4 tortillas

Preheat the oven to 200 degrees. Cut the onion and capsicum finely. Fry them off together with the garlic in some butter. Once soft, add the mince meat and fry until it gets brown. Add the tomatoes and taco seasoning. Let it all simmer together for a few minutes. Put the mince meat mixture in the middle of each tortilla and fold. Put them in an oven proof dish with the opening down. Put some grated cheese on the top and cook in the oven for about 10 minutes or until the cheese is melted.

Pumpkin lasagna

Once again I've found this recipe on 321paleo and once again I'm reallý happy with the result. This dish turned out really good. I was a little bit sceptic at first but the result was really tasty.

Ingredients
(serves 4)
1 small butternut pumpkin (approximately 1 kilo)
2 medium onions
1 capsicum
3 garlic cloves
500 g mince meat
400 g chopped tomatoes
1 tbsp balsamic vinegar
½ beef stock cube
½ tsp dried basil
½ tsp dried oregano
1 pinch of chili powder
salt and pepper to taste

Preheat the oven to 200 degrees. Chop the onion, garlic and capsicum finely. Add this to a hot frying pan greased with some butter and olive oil. Fry until soft. Add the mince meat and fry until brown. Then add the chopped tomatoes together with the balsamic vinegar, stock cube, herbs and spices. Let it simmer for about 10 minutes. While the meat sauce is simmering, peel and take the seeds out of the pumpkin. Cut into thin slices. In an oven proof dish, put a thin layer of sauce on the bottom, followed by the pumpkin slices and then continue with meat sauce. Repeat until all the ingredients are used, finishing with a layer of meat sauce. Cook in the middle of the oven for about 45 minutes or until the pumpkin is soft.

Beef stir-fry with black pepper and garlic

So the 'challenge' is officially over now. I will try to still do as much Paleo food as I feel like but there will be other recipes as well. It's a very nice season coming up now; spring. When the sun starts coming out you get more of an urge to be outside and not stand in the kitchen cooking. Today's recipe is not really Paleo and it was really nice.

Ingredients
(serves 4)
500 g beef, cut into thin strips
1 tbsp soy sauce
1 tbsp rice wine
2 tbsp oil
½ tbsp sesame oil
1 tsp black pepper
3 garlic cloves, finely chopped
1 onion, sliced
2 capsicums, sliced
4 tbsp oyster sauce

Mix the beef, soy sauce, rice wine and pepper together in a bowl. Heat the oils in a wok pan, add the onion and garlic. Fry for about 3 minutes. Add the beef and fry for another 5 minutes. Add the capsicums and the oyster sauce. Sitr-fry everything for about 2 more minutes. Serve the stir-fry with cauliflower rice.

Mince meat curry

This week I am really feeling that quick dinners is the way to go. The weather is so nice outside so I'm trying to go out for a walk in the evening and then I don't have time to spend half the evening in the kitchen. This is a quite easy recipe with mince meat.

Ingredients
(serves 2-3)
1 chili
2 garlic cloves
½ tsp cumin seeds
2 onions, chopped
2 carrots, chopped
500 g mince meat
400 g crushed tomatoes
½ tsp turmeric
½ tsp paprika powder
½ tsp curry powder
1 tbsp shredded coconut
butter
salt and pepper

Heat up some butter together with the chili, garlic and cumin seeds. Add the onion and carrots and fry until the onion is brown and soft. Add the mince meat and let it get brown. Once browned, add the tomatoes together with all the spices and the shredded coconut. Mix together and let simmer on low heat for about 10 minutes. Serve with a nice salad.