• Level
    Medium
  • Serves
    4
  • Time
    1 hour and 45 minutes

Bio

 

Paleo Diet and Fitness is a fantastic website and blog providing advice, support and delicious recipe ideas for everyone who is looking to follow, or is following a Paleo lifestyle. The blog is written by Rebecca who has been following the Paleo diet since 2009 and it has simply changed her life. In under 12 weeks she lost over a stone in weight, converted a further stone of fat to lean muscle and reduced her body fat to just 16%. This was achieved by combining the Paleo diet with high intensity Tabata workouts which provided simply amazing results. Rebecca is now fitter, healthier, leaner and most importantly happier than then ever and it is now her mission to help share the power of Paleo to help others transform their lives through good honest food and exercise. With Paleo Diet and Fitness the emphasis is not just on diet but on a whole body approach to a healthy and happy lifestyle. With four inspiring eBooks to help you along the way Paleo Diet and Fitness have everything you need to change your life forever.

 

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Our blog: http://paleodietandfitness.co.uk/blog/

 

 

  • Method :
    1. Grind the coriander seeds, cumin seeds, black peppercorns and sea salt into a fine powder using a pestle and mortar.
    2. Add the ginger, fresh chilli, garlic, turmeric, chilli powder and white wine vinegar and mix into a thick paste. Set the spice mix to one side.
    3. Heat the oil in a large pan and brown the beef over a high heat, removing once nicely coloured.
    4. Make sure that you do not overfill the pan (this will prevent browning) and do in two batches if needed.
    5. Reduce to a medium heat and add the spice mix to the pan. Stir for 1-2 minutes.
    6. Add the onions and cook for a further few minutes until they start to soften.
    7. Make sure that you give it a good stir and try to de-glaze the bottom of the pan.
    8. Add the beef back into the pan making sure it is coated thoroughly in the spice mix.
    9. Add the stock (or coconut milk) and tomato puree and stir through.
    10. Cover the pan (can use foil if no lid available) and reduce to a gentle simmer on a low heat.
    11. Cook for at least an hour, stirring occasionally (longer you cook it for the richer and glossier the sauce).
    12. If the sauce starts to over-thicken, add a little water as needed to loosen.
    13. Serve hot with a portion of Cauliflower Rice and garnish with coriander.