Spice Paste Ingredients:
1 tsp Ground Coriander
1/2 tsp Ground Cumin
1/2 tsp Ground Cardamom
1/4 tsp Ground Caraway Seed
1 tsp Turmeric
Main Dish Ingredients:
1 Tbsp Olive Oil
1 Cup finely-minced onion
2 tsp minced fresh garlic
1 tsp finely-minced fresh ginger
1-1/4 lb lean ground beef
1 can petite diced tomatoes
2 tsp Baharat Spice Blend
2 – 3 Tbsp chopped fresh cilantro
2 – 3 Tbsp chopped fresh mint
Enough couscous, rice, or quinoa to make 4 – 6 generous servings
Greek yogurt (optional)
Prepare the couscous (or rice, quinoa or other grain) according to package directions. Make a spice paste by mixing together the ground coriander, ground cumin, ground cardamom, ground caraway, and ground turmeric with enough water to make a paste and set aside.
In a heavy frying pan over medium-high heat, add the olive oil and heat. When oil is near-sizzling, add the onion, garlic, and ginger, and saute, lowering heat to medium and stirring intermittently, until the onions soften start to soften, about 8 min. Add the spice paste mixture and continue cooking 2 – 3 minutes more, until fragrant. Transfer the spiced, sauteed onions to a bowl. Leave any spice remnants in the frying pan to flavor the ground beef.
Turn the burner back up to medium-high, and add the ground beef. Cook the meat, breaking it into crumbly bits with the spatula, until the meat is cooked through and nicely browned. Lower the heat to medium and add the canned tomatoes, and their juice, to the beef. Stir to combine, and allow mixture to simmer, uncovered, for about 20 minutes, or until the liquid has evaporated and the tomatoes are well-softened.
Stir in the Baharat spice blend and the onion mixture you set aside earlier and cook 2-3 minutes more over medium-low heat. Remove pan from the stove and add the chopped fresh cilantro and mint. Toss to combine.
Serve the spicy meat immediately over couscous, brown rice, quinoa or other grain. Top with a little Greek yogurt if you need a little “cooling” element to go with your warm spiced dish.