This refreshing twist on mince has zingy mexican flavour without the heat.
Do you eat a lot of mince? Red meat has gained a bad reputation health wise, but it’s budget friendly, convenient and a good source of protein and iron, so we cook it regularly. It’s easy to get bored, though – chilli, bolognese, chilli, bolognese… we eat the same things month after month.
I stuck ‘savoury mince’ on the meal planner this month, but instead of a traditional British dish, I’ve added some zing. Lime and coriander is one of my favourite Mexican flavour combinations – they add a light, refreshing twist to this dish without the need for any spice. Two limes and a bunch of coriander set me back less than £1.50, and the meal will last us two nights.
I buy bags of frozen lamb mince that are designed for cooking from frozen. If you prefer I’m sure lean pork or turkey would work just as well. Remember, if you froze the mince yourself, to defrost it thoroughly before cooking. This recipe was enough to feed two large people and a small one with plenty left over to freeze.
30 minCook Time
30 minTotal Time
- 1kg mince
- 2 red peppers
- 2 onions
- 2 tins tomatoes
- 1 bunch coriander
- juice and zest of 2 limes
- brown the mince and drain off excess fat
- while it is browning peel the onions. Seed the peppers. Finely chop both. When the mince has been browned stir them in.
- Open the tins of tomatoes and add them in, mixing well
- While this is simmering, zest the limes directly into the pan. Juice them, and add the juice, watching for any lime pips.
- Rinse and roughly chop the coriander and stir it in, saving a little for garnish if you wish.
- Simmer until the peppers are soft.