Mexican Lamb Mince

Ingredients:

• 500g Pasture Fed Lamb Mince
• 3 rashers Free Range Low Nitrate Bacon, diced
• 1 onion, diced
• 1 large zucchini, thinly sliced
• 1 tsp black pepper
• 3 cloves garlic, crushed
• 1 Tbsp turmeric
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Sea salt to taste
• 3 cups spinach, kale or rocket
• 1 tsp Tamari
• 1 Tbsp coconut oil or butter for cooking

Method:

• Heat a large cast iron pan on medium to high heat and add coconut oil.  Place onions into pan and fry for 2 mins and then add bacon.  Keep frying your onion and bacon for approximately 4 minutes until the bacon starts to crisp up.  Add your zucchini slices into the pan and fry on both sides until nice and brown.
• Scoop out the onions, bacon and zucchini to a bowl and leave the bacon fat in the pan.
• Now add your lamb mince and garlic and cook until the lamb mince is brown all over.  Break up any chunks of meat with your spatula.
• Add the spices, salt and pepper and stir through.  Return the cooked onions, bacon and zucchini to the pan and mix through.
• Throw in your greens and the Tamari and turn off the heat and mix until greens are wilted.
• Serve your Mexican Lamb Mince in a bowl, with a side salad, topped with avocado, in lettuce cups or with some sweet potato chips.