800g lean beef mince
1 tbsp coconut oil
2 red onions, chopped
4 cloves of garlic, chopped
1 green pepper, chopped
100g green or black olives, sliced
75g raisins
70g capers, rinsed and drained
2 (400g) tins of chopped tomatoes
40ml white wine vinegar
1 tsp cinnamon
1 tsp ground cloves
1 tsp smoked paprika
½ tsp chilli powder
½ tsp cumin
½ tsp black pepper
½ tsp salt


1. To make the picadillo you’ll need to start things off by heating the coconut oil in a large pan on a medium/high heat
2. Add the onions, pepper and garlic to the pan and fry for a couple of minutes
3. Add the mince to the pan and cook for a few minutes until it has browned
4. Add the raisins, capers, olives chopped tomatoes, vinegar and all of the herbs and spices and mix through
5. Cover with a lid, reduce the heat to low and simmer for around 40 minutes until the sauce has thickened
6. Serve