Serves 4

• 1 tsp. coconut oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 2 chilies, deseeded and chopped

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• 1 tsp. paprika

• pinch cayenne pepper

• 14 oz. can chopped tomatoes

• 1 tbsp. tomato puree

• 1 cup beef stock

• 1.10lb lean beef mince (5% fat)

• 7 oz. canned peas, drained

• chopped parsley, to serve

Heat the coconut oil in a pan and cook the onions gently over a low heat for 6-8 minutes, until softened and golden. Add the mince and cook for 5-6 minutes.

Next add the garlic, chilies and all the spices and continue cooking for another 2-3 minutes, stirring occasionally. Add the tomatoes, tomato purée, and stock and bring to the boil. Reduce the heat and simmer gently for 15 minutes.

Season with salt and pepper and add the peas. Heat through for about 5 minutes and serve scattered with parsley with a side of rice or a baked potato.