This is a really tasty supper dish packed with lots of flavour. With the addition of the beans, this recipe is packed with protein and fibre, as well as essential vitamins and minerals.
400 g organic lamb mince
1 onion, finely chopped
2 shallots, finely chopped
1 leek, finely chopped
1 red chilli, deseeded and finely chopped
2 carrots, coarsely grated
2 x 400 g tins of chopped tomatoes
100 g cooked black beans
100 g cooked red kidney beans
5 sprigs fresh thyme, leaves picked and roughly chopped
2 bay leaves
1 litre of homemade chicken stock
2 tbsp flat leaf parsley, finely chopped
Sea salt and pepper
600 g of cauliflower rice
1 tsp cumin seeds
2 tbsp chopped coriander
Fry off the mince in a non-stick pan and once well browned transfer to a colander over a bowl (to drain off any fat).
Heat a large pan, add a little of the lamb fat to it and add the onion, shallots, chilli, leek and carrots and soften for approximately 10 minutes.
Add the tomatoes, thyme, bay leaves, stock and bring to the boil. Turn down the heat and simmer for 1½ hours, stirring occasionally. Halfway through the cooking time, add the black and red kidney beans.
To cook the cauliflower rice, toast the cumin seeds in a non-stick pan for a couple of minutes, remove and set aside. In the same pan, dry fry the cauliflower rice for 3-4 minutes until lightly cooked. Transfer to a bowl, add the cumin seeds, chopped coriander and season to taste.
Before serving, add the chopped parsley to the lamb mixture and remember to remove the bay leaves.
* The lamb mixture can be frozen - so why not double up the ingredients and then you have a meal prepared for another day.