Spicy Baharat Ground Beef
This Baharat ground beef recipe is based with a spicy paste that uses several spices and RawSpiceBar’s Baharat seasoning. You can skip some of the spices, but never the Baharat.
- 2.5 tbsp chopped fresh mint
- 2.5 tbsp chopped fresh cilantro
- 1 can petite dice tomatoes
- 1 1/4 lb extra lean ground beef
- 1 tsp minced ginger root
- 1 tbsp vegetable oil
- 1 cup finely minced onion
- 2 tsp minced garlic
- 2 tsp Coriander & Cumin Baharat
- 1 tsp ground turmeric
- 1/4 tsp ground caraway
- 1/2 tsp ground cardamom
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- Start cooking the couscous, rice, or quinoa according to package directions. Mix together the ground coriander, ground cumin, ground cardamom, ground caraway, and ground turmeric with enough water to make a paste and set aside.
- Heat the oil in a heavy frying pan over medium-high heat, add the onion, garlic, and ginger, lower heat to medium and saute until the onions are starting to soften, about 8 minutes. Add the spice paste mixture and saute 2-3 minutes more, until the spices are fragrant. Remove the seasoned onions to a bowl, but don’t wipe out the pan.
- Add the ground beef and increase heat to medium-high. Cook beef, breaking apart with the back of the turner, until the meat is cooked through and nicely browned. Lower heat to medium and add the canned tomatoes with juice and the seasoned onions. Let simmer about 20 minutes, or until the liquid has evaporated and the tomatoes are well-softened.
- Stir in the RawSpiceBar’s Coriander & Cumin Baharat and cook 2-3 minutes more. Add the chopped cilantro and chopped meat and turn off heat. Serve the spicy meat over couscous, brown rice, or quinoa, topped with a dollop.