Middle Eastern mince

Recipe from: 3/1/2003 12:00:00 AM
Ingredients 18
Servings 4
Time

Ingredients

  • 15
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 1
    large onion, finely chopped
  • 5
    ml
    ground cinnamon
  • 10
    ml
    each ground coriander and cumin
  • 500
    g
    lean beef or ostrich mince
  • 400
    g
    (1 can) chopped tomatoes
  • 3
    carrots, peeled and grated
  • 1
    celery stalk, leaves included, chopped
  • 15
    ml
    beef stock powder
  • 15
    ml
    tomato paste
  • 250
    ml
    white wine
  • 5
    ml
    sugar
  • salt and milled pepper
  • 250
    ml
    water
  • 400
    g
    (1 can) chickpeas, drained and rinsed
  • 30
    g
    (1 packet) fresh coriander, chopped roughly
  • flaked almonds, toasted (optional)
 

Method

 
Heat olive oil in a large pot, add garlic and onion and cook for 2 minutes.
Add spices and cook until fragrant, about 2 minutes.
Add mince and cook, stirring until browned. Add tomatoes, carrots, celery, beef stock powder, tomato paste, white wine, sugar, salt and pepper and water and simmer for about half an hour.
Ten minutes before serving, add chickpeas and fresh coriander.
To go the extra mile, serve scattered with toasted, flaked almonds.

Tip
Serve with hot pita breads and a dollop of fat-free yoghurt if desired.

 

Read more on: beef  |  sauté
 

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