This recipe comes from healthy cook, health and fitness ambassador and MKR contestant Scoot Gooding. Scott says this recipe is his go-to dish and works just as well with lamb mince or even roo and doesn’t hit you too hard in the pocket.
- 400-500g grass fed beef mince
- 1 tbs coconut oil/ghee
- 1/3 cup bone broth/stock
- 1 bunch coriander (stalked roughly chopped)
- 1 small brown onion -finely chopped
- 3 cloves garlic – finely chopped
- 1 long red chilli – de seeded and finely chopped
- 1 tsp caraway seeds- smash in pestle and mortar
- 2 cans tomatoes
- ½ cup passata
- 2 tsp smokey paprika
- 1 tsp cumin
- sea salt
- handful field mushroom – roughly chopped
- 2 carrots – chopped
- coriander leaves – roughly chopped
- 2 tsp cacao
- 1/2 pumpkin
- sea salt
- 2 tsp mixed spiced
- 2 tbs tallow/ghee/coconut oil
Pre-heat the oven to 190 degrees
Slice the pumpkin into 2 cm slices and throw into a baking tray.
Add the oil and spices and toss until spices coat the pumpkin. Season.
Pop in the oven for 30-40 mins
In a pan heat the ghee/coconut oil, add the onion, garlic and coriander stalks. Cook off until the onions begin to soften.
Add the spices and chilli and cook for a minute or so.
Add the mince and keep turning until the mince has browned, then reduce the heat.
Add the tomatoes, broth, passata, carrots then mushrooms and cacao and allow to simmer for 15 -20 mins.
Add the chopped coriander just prior to removing from the heat. Season to taste.
Remove the pumpkin from the oven and serve with the mince.
This recipe come from Scott Gooding who will be showing us how to make his delicious Chilli & Coconut Mussels w Colcannon at our Wholefood Night Markets on the 11th of November at The Grounds of Alexandria in Sydney.