Brazilian Beef Picadillo with Pumpkin, Olives, and Citrusy Cassava Farofa

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray, toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 20 minutes, or until tender and lightly browned on the edges.

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   2. While the pumpkin roasts, heat a large skillet or wide pot over medium heat. Add the remaining 1 tablespoon olive oil and the butter. Add the onion and red bell pepper; cook for 5 minutes until softened.

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   3. Add the garlic, ground cumin, sweet paprika, and dried oregano. Stir for 30 seconds so the spices release their aroma without burning.

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   4. Add the ground beef, 1 teaspoon salt, and the black pepper. Cook for 6 to 8 minutes, breaking up the meat with a spoon, until it loses its pink color and begins to brown.

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   5. Stir in the tomato paste and cook for 1 minute. Then add the crushed tomato and the beef broth or water. Simmer over medium-low heat for 8 minutes, stirring occasionally, until the sauce thickens.

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   6. Add the green olives, the lime zest, and lime juice, and mix well. Gently fold in the roasted pumpkin so it does not break apart too much. Cook 2 minutes more and adjust salt if needed.

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   7. For the farofa, heat a separate skillet over medium-low heat. Add the cassava flour and toast it for 3 to 5 minutes, stirring constantly, until aromatic and lightly golden. Add the orange zest and 1 pinch of salt, mix well, and remove from the heat.

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   8. Turn off the heat for the picadillo and add the chopped cilantro or parsley. Serve hot with the citrusy farofa on top or on the side to keep its crunchy texture.