1 tablespoon olive oil
1 red onion, finely chopped
700g lamb mince
3 cloves garlic, crushed
2 tablespoons ground cumin and coriander
800g can chopped tomatoes
1 yellow capsicum, finely sliced
1/4 cup orange juice
1. Heat olive oil in a large pot and cook onion until soft. Add mince along with garlic and cook until lightly browned. Add cumin and coriander.
2. Add chopped tomatoes and capsicum and bring to a simmer. Add orange juice and cook for 5 min. Remove from heat and season to taste with lemon juice, salt and pepper.
3. Place mince in freezer-safe container and allow to cool 15 min before sealing with lid.
4. To serve: Thaw overnight in the fridge or defrost in microwave. Reheat on medium (70 per cent) power until mixture is bubbling. Serve with couscous and lime wedges.