Middle Eastern Spicy Ground Beef with Baharat Seasoning, Mint, and Cilantro

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 vegetable oil
• 1 cup finely minced onion
• 2 tsp. minced garlic
• 1 tsp. minced ginger root
• 1 1/4 lb. extra lean ground beef
• 1 can petite dice tomatoes
• 2 tsp. Baharat Seasoning
• 2-3 T chopped fresh cilantro
• 2-3 T chopped fresh mint
• Couscous, rice, or quinoa for serving
• Fat-free Greek yogurt for serving, if desired

Directions

1. Get the couscous, rice, or quinoa going first, following the package instructions.
2. In a small bowl, combine the ground coriander, ground cumin, ground cardamom, ground caraway, and ground turmeric. Add just enough water to turn the spices into a paste, then put it aside.
3. Set a heavy frying pan over medium-high heat and warm the oil. Add the onion, garlic, and ginger, then reduce the heat to medium and cook, stirring now and then, until the onion begins to soften, about 8 minutes.
4. Scrape in the spice paste and continue cooking for another 2-3 minutes, just until the spices smell toasty and fragrant.
5. Transfer the seasoned onion mixture to a bowl, leaving the pan as is.
6. Add the ground beef to the same pan and turn the heat back up to medium-high.
7. Cook the beef until it is browned and cooked through, using the back of a turner to break it into small pieces as it cooks.
8. Reduce the heat to medium, then stir in the canned tomatoes with their juice along with the seasoned onions.
9. Simmer the mixture for about 20 minutes, until the tomatoes have softened well and the extra liquid has cooked off.
10. Stir in the Baharat seasoning and cook for 2-3 minutes longer.
11. Add the chopped cilantro and chopped mint, then turn off the heat.
12. Spoon the spicy meat over Whole Wheat Couscous, brown rice, or quinoa, adding a dollop of fat-free Greek yogurt on top if desired.
13. The meat mixture may freeze well, especially if you freeze it before adding the cilantro and mint, then stir in the herbs when you serve it.