prepare all of the ingredients and measure out spices
In a very large skillet
lightly brown the meat, garlic , onions and leek over medium heat
once the meat is mostly browned add the carrots and red cabbage
cook for another 3 minutes
add the spices, raisins and olives
cook for another 3 minutes.
Taste and add more spices as needed - be careful - as the tomato sauce and beef broth add more salt and all of the flavors will concentrate and intensify as it cooks.
add the crushed tomatos, tomato sauce and beef broth and stir well to combine all of the flavors.
Simmer on medium to medium low for 12 to15 minutes - there should still be some sauce and moisture, but it should be thick (think sloppy joe's)
Turn off and let cool slightly
server over brown rice or in lettuce wraps with chopped cilantro on top and a squeeze of lime juice
This recipe freezes well - I double or tripple it - cook it on batches or in 2 skillets and freeze in individual servings for easy lunches and dinners
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