INGREDIENTS:
- 1 tablespoon coconut oil
- 3 cloves garlic - finely chopped
- 1 leek - finely chopped
- 1 teaspoon sumac
- 1 teaspoon cumin
- ½ tablespoon pomegranate molasses
- 500 grams diced beef
- 2 cups cubed sweet potato (approximately ½ sweet potato)
- ½ cup vegetable stock
- 300 grams mushrooms - halved
- handful of fresh kale leaves - stems removed (or spinach)
- fresh parsley or coriander to serve
INSTRUCTIONS:
- Add the oil to a pan to heat and then add the garlic and leek.
- Cook over a gently heat until softened
- Add the sumac and cumin and pomegranate and stir
- Add the meat and stir to coat and seal
- Add the sweet potato and stock
- Return pan to slow cooker unit and turn on to cook on high for 4 hours
- Add the kale and mushrooms and continue to cook for 1 hour
- Serve with fresh herbs, cous cous and other vegetables on the side if desired.
Source: A Fresh Legacy
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