Picadillo

• 800g Lean Beef Mince
• 2 Onions, chopped
• 1 tbsp Olive Oil
• 5 Garlic Cloves, chopped
• 1 Pepper, chopped
• 100g Olives, sliced
• 75g Raisins
• 70g Capers, rinsed 
• 2 x 400g tin Chopped Tomatoes
• 40ml White Wine Vinegar
• 1 tsp Cinnamon
• 1 tsp Ground Cloves
• 2 tsp Smoked Paprika
• 1 tsp Chilli Powder
• ½ tsp Cumin
• ½ tsp Black Pepper
• ½ tsp Salt

Method

1. Heat the coconut oil in a large pan on a medium/high heat
2. Add the onions, pepper & garlic to the pan and fry for a couple of minutes
3. Add the mince to the pan & cook for a few minutes until it has browned
4. Add the raisins, capers, olives chopped tomatoes, vinegar & all of the herbs & spices, mix through
5. Cover with a lid, reduce the heat to low & simmer for around 40 minutes until the sauce has thickened. Serve

Macro info per serving:
Protein = 44g
Carbs = 25g
Fat = 11g
Energy = 375Kcal