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!
- 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
- Saute: Heat a meduim-sized frying pan on meduim-high heat. Add ghee and onions. Saute the onions until golden in colour.
- 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.
- 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.
- 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.
- Finishing touch: Remove the meat mixture from the heat. Stir in the parsely and nuts to the mixture if using.
- 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