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Photos by Eloise Laubach and Greg Bell.
Mix the first 5 spices with enough water to form a paste, set aside. In a large skillet or wok, heat the butter or oil and saute the garlic 1 minute. Add the ginger and saute another minute, add the onion, continue to cook for about 10 minutes over medium high heat. Add spice paste to the onion and saute for 2-3 minutes. Add ground meat (may be cooked ahead of time and drained if fatty) continue to saute for another 10 minutes. Lower heat, add tomato and simmer 20 minutes, stirring occasionally. Stir in the cilantro and Baharat, continue to simmer until ready to serve. Salt to taste. Serve over rice or couscous.
This recipe was provided by The Spice House.