1 teaspoon ghee
500g Organic grass-fed beef mince
1 leek, finely chopped
3 garlic cloves, crushed
1 carrot, diced
1 celery stick, diced
Handful frozen peas
1-2 teaspoons Mexican chilli powder
2 tablespoons chicken stock
1 tablespoon tomato paste
Handful chopped coriander, plus extra to serve
Paleo Wraps (Turmeric)
Kimchi or sauerkraut, to serve
Diced Avocado, to serve
Diced tomato, to serve
1. Melt ghee in a pan and add the mince, breaking it up until browned.  Transfer mince to plate.
2. Add to the pan leek, garlic, carrot and celery and cook off until the carrot starts to soften slightly.  Add the mince and any juices back to the pan and stir through.
3. Add the Mexican chilli powder and cook for about 1-2 minutes.  Then add the tomato paste and chicken stock and peas.  Simmer for about 10 minutes.  Stir through the coriander at the end.
4. To serve, spoon some of the mince mixture onto a paleo wrap and top with Kimchi or sauerkraut, avocado, tomato and coriander (or pretty much anything that takes your fancy), wrap up and enjoy!
Recipe by Megan Crockart