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.