Beef Picadillo

1Heat 2 tbsp olive oil (2 tbsp) in a heavy-bottomed casserole and, when it’s shimmering, add 450g of the minced meat. Breaking it down first with a wooden spoon and then further with a fork, brown it all over.

2Scoop it out with a slotted spoon and transfer to a bowl. Add the remaining 450g of minced beef (900 g) to the pan and repeat. Add this to the bowl.

3Put 1 large finely chopped onion (1 large) and 3 finely chopped red peppers (3) into the fat in the pan and fry until they’re soft and the onions are golden, about 12-15 minutes.

4Stir in 3 grated garlic cloves (3), ¾ tbsp cumin, 2 tsp ground cinnamon (2 tsp) and cook for another 2 minutes.

5Add the chopped coriander stalks and 2 bay leaves (2), and put the beef back in. Stir in 1 x 400g tin chopped tomatoes (1) and 750ml beef or chicken stock or water and heat to just under boiling. Turn the heat down low, season and stir in 2 tsp soft dark-brown sugar if you’re using it, then cover the pan and cook for 30 minutes, stirring every so often.

6Add 60g raisins and 50g chopped green olives, leave the lid off and cook for another 20-25 minutes.

7The mixture should be really thick. Scatter some jalapeños on top, then the almonds (if you’re using them) and the coriander leaves. Serve with rice.