Ingredients:

• 500 grams beef mince
• 1 red onion, finely diced
• 1 long red chilli, deseeded and finely diced
• 2 cloves of garlic, crushed
• 100 grams mushrooms
• 1 bay leaf
• 1/2 teaspoon ground cumin
• 1 teaspoon ground all spice
• 1/2 teaspoon cinnamon
• 1/4 cup finely chopped flat leaf parsley

To serve:

• I-2 baby cos lettuce, leaves washed and separated
• 1-2 tablespoons pomegranate molasses (optional)
• 1/4 cup dry toasted pine nuts

Method:

1. Wash lettuce leaves well, spin and set aside on a large serving platter.
2. In a sauté pan, pour 1 tablespoon of olive oil and sweat off onion and chilli for 3-4 minutes on medium low heat until translucent.
3. Stir in garlic for a minute until fragrant.
4. Turn heat up to medium high and brown off mince meat, breaking up any lumps.
5. Turn heat down to medium and stir in bay leaf with mushrooms and cook for 3 minutes until softened.
6. Fold in cumin, all spice, cinnamon, parsley and cook for a further 2-3 minutes.
7. Turn heat off and allow to cool slightly, approximately 15minutes.
8. Evenly spoon mince mixture into lettuce cups. Drizzle with pomegranate molasses (or fresh pomegranate), pine nuts and fresh mint leaves.

Tips/Substitutions:

• • Replace beef mince with lamb or chicken.
  • Fresh pomegranate on top to serve would be amazing.
  • Swap pine nuts for walnuts.

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