Prepare the ingredients first: finely chop the onion and the garlic, chop your bell pepper into smaller cubes, peel and dice the potato.
Pour 2 tablespoons of olive oil into a pan and brown your ground beef over medium-high heat for 6-7 minutes. Take the meat off the pan and leave the oil in the pan.
Put your finely chopped onions into the pan and sauté them for 5 minutes until translucent. Add garlic and continue sautéing for a minute.
Add your chopped bell pepper, cumin, cinnamon, pepper, and salt to taste.
Add diced potatoes, stir the mixture occasionally and continue sautéing for 5 minutes.
Add the browned ground beef and pour the white wine into the pan. Cook for 5 minutes.
Add the tomato purée and the raisins. Continue cooking for 5 minutes.
Add the olives and cook over low-medium heat until most of the liquid evaporates. In case your potatoes aren’t fork tender, add water – I added 1 more cup (250 ml) – and continue cooking for 10 minutes.
