Preparation: 20 minutes

Ingredients:

• 2 brown onions finely chopped
• 6 medium sized cloves of garlic finely chopped
• 1 medium carrot grated
• 1 cup butternut pumpkin grated
• 1kg lamb or beef mince
• 1/4 cup of red wine (optional)
• 1 1/2  tsp Himalayan or celtic sea salt
• 1 Tbsp cacao powder
• 1 Tbsp cumin powder
• 1/2 tsp cayenne pepper or ground chilli (optional)
• 1 Tbsp cinnamon powder
• 2 tsp dulse flakes (optional)1/2 cup bone stock or filtered water
• 1/2 cup (90g) Kalamata olives preferably pitted and in olive oil
• 1/2 medium zucchini grated
• 2 Tbsp organic gelatin powder
• 2 cups  tomato passata
• 2 Tbsp tomato paste
• Juice of half a lemon or lime
• A dollop of organic sour cream or cashew cream to serve with wedges of lemon or lime.

Directions:

1. Melt 1 – 2 tsp butter or ghee in a large pot or pan
2. Salute onion, carrot, pumpkin and garlic in the pan for 3-5 minutes, until the onion is just cooked.
3. Add the salt, spices and cacao including cumin, cayenne one cinnamon and saute for about a minute until fragrances released.
4. Add the mince to the pan and cook until browned through.
5. When browned add in the red wine and bring to the boil, then once at the boil, bring down to a simmer for about 3 minutes.
6. Add in the remaining ingredients including the tomato passata, paste, bone stock, olives, zucchini, gelatin, lime juice and pulse flakes if using.
7. Allow to simmer for about 25 – 30 minutes or until a deep, rich sauce is created.
8. Taste and add more seasoning if needed.
9. Serve with home made wraps, gluten free pasta, cabbage leaf or seasonal salad and a spoonful of sour or cashew cream and a wedge of lemon or lime.

Note:

• Will keep in the fridge for 3 or 4 days for leftovers, snacks or lunch boxes or pop in the freezer for another time. Enjoy!