Cooking:  approx. 30  minutes

Serves:  approx. 6

Ingredients:

• 1 Tbsp ghee or coconut oil
• 1 onion roughly chopped
• 2 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 tsp sweet paprika
• good pinch of sea salt
• 1 large carrot grated
• 1 stick celery roughly chopped
• 500g mince (beef, lamb, pork and if you’re feeling adventurous ask your butcher to add in 10-15% organ meat e.g. liver, kidney etc.) 
• 1 red capsicum, chopped
• 2 Tbsp tomato paste
• 450 g tomato puree
• 1 Tbsp dulse flakes (optional)
• 400 g pre-cooked red kidney or adzuki beans or use tinned beans (BPA free) & drain liquid
• 1 cup of bone stock or filtered water
• 15 cherry tomatoes halved
• large handful of baby spinach leaves
• 1 avocado roughly chopped
• fresh coriander roughly chopped
• 1 lime or lemon
• serve with cauliflower rice, quinoa or basmati rice (optional)

Directions:

1. Gently heat the ghee or coconut oil and add the onion, garlic, carrot and celery.
2. Cook on a low – medium heat for about 3 minutes or until just cooked.
3. Add the spices i.e. turmeric, cumin, sweet paprika and sea salt and gently saute for about one minute to release the flavours and aroma.
4. Add the mince and cook until browned, 5 – 10 minutes.
5. Then add the tomato paste, tomato puree, dulse if using and the beans.
6. Add the water or bone stock and leave to simmer gently for 15 – 20 minutes.
7. When the mix is thickened and cooked through, add in the tomatoes and capsicum and gently cook for about 5 minutes.
8. Just before serving add in the spinach and the squeezed lime or lemon and fold through, to gently wilt the spinach.
9. Serve with coriander, avocado, quinoa or rice if using and chilli on the side or sprinkle on the top or each bowl and you’re ready to go!
10. Enjoy!