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spiced gorund beef with parsley and pine nuts

EVERYDAY HASHWAH


  • Prep Time: 5 minutes
  • Cook Time: 20
  • Total Time: 25 minutes

Description

This is authentic, speedy, easy and ridiculously tasty. Unlike most recipes this a base to create countless impromptu recipes. And I especially love that this is a fabulously exotic way to serve up humble ground (minced) beef!


Scale

Ingredients

  • 500gr ground beef (1/2lb)
  • 1 large onion, finely diced
  • 1 tsp ghee
  • 1 tsp ground allspice
  • 11/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp stock powder*
  • 2 tbsp pomegranate molasses*
  • 6 garlic cloves, crushed and mashed
  • salt & pepper to taste
  • 1/4 cup of water (if needed)
  • 2 tbsp fried pine nuts
  • 2 tbsp finely chopped parsely

Instructions

  1. Saute: Heat a meduim-sized frying pan on meduim-high heat. Add ghee and onions. Saute the onions until golden in colour.
  2. Break up the meat: Add the meat to the onions. As the meat is searing, break it up into smaller pieces. You don’t want big chunks for this recipe.
  3. Season and taste: Add the spices, garlic, and stock powder. suate for 5 minutes to cook the spices.  1 tbsp of pomegranate molasses to your meat mixture at a time. Give it a good stir. Now, taste your meat mixture and adjust the seasoning as needed, if it’s needed. You may need to add a little bit of water to the meat mixture, if it’s too dry. It should look a bit shiny and moist.
  4. Fry the nuts: Heat a small frying on medium heat. Add ghee and pine nuts, saute until golden. Becareful, they burn really quickly. Transfer the nuts to a paper towel on a plate to reduce oil.
  5. Finishing touch: Remove the meat mixture from the heat. Stir in the parsely and nuts to the mixture if using.

Notes

  • Pomegranate molasses: Add a bit at a time and taste. With some brands I use 1 tbsp and other upto 4 tbsp in this recipe. Each suppliers pomegranate molasses taste a bit different.
  • Stock powder: I prefer to use a MSG-free stock powder, but any stock powder or cube will work in this recipe. If using a cube, only use 1/2 and crumb it in the meeat mixture.

Keywords: Spiced beef, Hashwah, Stuffing