2 tbsp olive oil

1 tbsp garlic infused oil

1 carrot, finely diced

1 celery stalk, finely diced

1kg/2¼lb lean beef mince

250ml/9fl oz red wine

2 x 400g cans chopped tomatoes

3 tbsp tomato purée

2 red chilies, thinly sliced

1 tsp ground cumin

1 tsp ground coriander

1 stick cinnamon

100ml beef stock

salt and freshly ground black pepper

1 large bunch coriander leaves, roughly chopped

wedges of lime, to serve

Serves - 4


Heat the oil in a large, heavy-based saucepan with a lid and fry the vegetables until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.

Pour in the red wine and boil for 2-3 minutes. Stir in the tinned tomatoes, tomato purée, fresh chili or chili flakes, cumin, coriander, cinnamon.

Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.

Add the and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, lactose free cream and a big green salad.

Recipe adapted from: Good Food
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