Spicy Ground Meat with Baharat Recipe

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Categories: African, Beef, Lamb, Low-Sodium Recipes, Main Dish, Moroccan

Submitted By: The Spice House.

Spicy Ground Meat with Baharat Notes

Photos by Eloise Laubach and Greg Bell.

Spicy Ground Baharat Meat

Ingredients
Serves / Yields

1-1/2 pounds

Preparation Instructions

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.

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Comments:

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Sharon Z. Said:

Used all the spices called for in the recipe, except substituted fresh cilanto for the dry. Also added 1/2 cup of frozen peas. Served the spicy ground meat mixture on top of Basmati rice. This was so amazingly good! Really loved it :) Also served with Carrot Cumin soup (recipe available on this site) and I loved the combination together. I will make both these recipes together, again and again!

Rating:
Make it Again? Sharon Z. would make this recipe again.

Mark V. Said:

I made this recipe this evening using the spice house baharat spice mixture. I did substitute the dried cilantro for fresh cilantro. I love it! Serve it up with some taziki sauce for some extra punch.

Rating:
Make it Again? Mark V. would make this recipe again.