SPICY GROUND MEAT

This Spicy Ground Meat recipe is a good and easy starting point to appreciate the qualities of the Lebanese 7 Spices. The next level is to prepare other Mediterranean dishes like Hashweh, Kibbe, Mehche Selee...

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500g Goat Meat | ground

STEP 1
Make a spice paste using:
2 tsp Coriander seed
1 tsp Cumin seed
½ tsp Cardamom powder
½ tsp Caraway seed
1 tsp Turmeric powder
Water to whip-up paste

Grind to fine paste. Keep aside.

STEP 2
Heat 2 Tbs oil in a heavy bottom frying pan over high heat. Add the 1 cup onion (chopped fine), 2 tsp garlic (grated), and 1 tsp ginger (grated). Lower heat to medium and stir-fry until the onions soften. Add the spice paste and cooking for 3 minutes. Remove heat. Transfer pan contents to a bowl. [Some spices will be adhering to the pan, leave it for the next step].

STEP 3
Place the pan back on medium, and add 1 Tbs oil. Add the ground meat. Cook, frequently stirring, until the meat is cooked through and brown. Lower the heat to lowest and add 250g tomato (chopped fine) and 100g bell pepper—optional. Mix well, and simmer, uncovered, for about 20 minutes, or until the meat is dry. Add 2 tsp lebanese 7 spices —baharat and the onion mixture—from Step 2—and stir-fry 3 minutes. Remove pan from the stove and add the 3 Tbs coriander leaf (chopped fine), 3 Tbs mint leaf (chopped fine) and mix into the meat. Serve over rice, garnished with fried nuts.

If you liked Spicy Ground Meat, you may also like:

Keema-Mutar Kashmiri
Keema Ghotala
Keema Stuffed Paratha[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″ css=”.vc_custom_1495963973375{margin-top: 0px !important;margin-right: 100px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_widget_sidebar sidebar_id=”hb-default-sidebar”][vc_column_text css=”.vc_custom_1515998259862{margin-top: -28px !important;margin-right: 25px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]lebanese 7 spices —baharat is a North African spice mix used in Lebanon, Syria, Israel, and Jordan. Baharat simply means ‘spice’ in Arabic. This blend is used to prepare lamb but is an all-purpose flavor enhancer useful for fish, chicken, beef, tomato sauces and soups.

INGREDIENTS
Cumin Seed, Black Pepper, Clove, Nutmeg, Cinnamon, Ginger and Coriander Seed.

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