Spice Paste Ingredients:
1 tsp. Ground Coriander
1/2 tsp. ground cumin
1/2 tsp. Ground Cardamom
1/4 tsp. ground caraway
1 tsp. ground turmeric
1 T Pure Organic Argan Oil
1 cup finely minced onion
2 tsp. minced Sweet White Garlic by Mas Portell
1 tsp. minced ginger root
1 1/4 lb. extra lean ground beef
1 pack Mutti Italian Chopped Tomatoes
2 tsp. Baharat Seasoning
2-3 T chopped fresh cilantro
2-3 T Spearmint Leaves from Egypt
Trapani Sea Salt and freshly ground Black Tellicherry Pepper, to taste
Couscous or Quinoa
fat-free Greek yogurt for serving, if desired
Start cooking the couscous 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 Baharat seasoning and cook 2-3 minutes more. Add the chopped cilantro, crushed Spearmint from Egypt and chopped meat and turn off heat. Season with Trapani Sea Salt and Black Tellicherry Pepper. Serve the spicy meat over Couscous or Quinoa, topped with a dollop of fat-free Greek yogurt if desired.
Recipe adapted from and photo courtesy of http://www.kalynskitchen.com