This dish is so flavorful, the spices literally burst in your mouth. It goes well with moutabel (eggplant dip) because I prefer eating it with pita or garlic naan bread. It is meant to be spicy, but adjust the amount o chili if desired.
Ingredients:
1 lb. minced beef
2 tomatoes
1 onion, finely chopped
1/2 cup shelled peas
3 tablespoons oil
1/4 cup water
1/4 teaspoon ground gloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cumin
1 teaspoon, ground coriander
salt to taste
1/4 teaspoon turmeric
3/4 teaspoon chili powder
2 tablespoons yogurt
1 teaspoon ginger, grated
2 cloves garlic, finely chopped
In a large saucepan under medium flame, heat the olive oil and sauté the onions until they are translucent. Add the garlic and ginger. Cook for another 3 minutes or until fragrant. Add the beef, tomatoes, peas, cloves, cinnamon, cardamom, cumin, coriander, turmeric and chili powder. Fry the beef for 3 minutes and mix well. After, add water and yogurt. Season it with salt and pepper. Cook it for 15 minutes or until the water evaporates and the peas are cooked. Stir occasionally. Serve with bread or rice.
Photo Courtesy Of: pelican