Picadillo With Currents and Green Olives
Author: 
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Gluten Free, Dairy Free, Keto, Grain Free, Paleo, Grain Free, Whole 30, Refined Sugar Free
Ingredients
  • 3 Tbsp avocado oil
  • 2 yellow onions chopped
  • 4 cloves of garlic minced
  • 1 orange, red or yellow bell pepper chopped
  • 28 oz can of fire roasted crushed tomatoes
  • 1 lb grass-fed grass-finished ground beef
  • 2 Tbsp red wine, white wine or champagne vinegar
  • 1 Tbsp cinnamon
  • 1 Tbsp cumin seeds or ground cumin
  • 4 bay leaves
  • pinch of nutmeg and ground cloves
  • ½ cup currents + additional for topping
  • 1 can of green olives drained
  • 2-4 Tbsp harissa depending on prefered level of heat
  • 1 bunch cilantro chopped for topping
Instructions
  1. Chop onion, garlic and bell pepper.
  2. In a large pot add avocado oil, allow to heat slightly and then add onion, garlic and bell pepper. Cook over medium heat until fragrant and onions become translucent.
  3. Add ground beef and cook until browned.
  4. Add fire-roasted tomatoes including all liquid
  5. Add harissa, vinegar, cinnamon, cumin seeds/ground cumin, bay leaves, nutmeg, ground cloves, salt, and pepper.
  6. Allow to simmer covered for 30 min on low heat.
  7. Add additional salt and pepper to taste and stir in currents and olives right before serving.
  8. Serve over white rice or cauliflower rice and top with a sprinkle of cilantro.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/picadillo-with-currents-green-olives-and-harissa/