Baharat Beef with Zucchini
Adapted from Kalyn’s Kitchen
My little garden is producing mint like mad and I’ve been looking for fun new ways to enjoy it. This marvelous Mediterranean dish is one of my recent discoveries that I found on my search for good uses for mint. It’s spicy, but in a warm, pleasant sort of way. It’s super-flavorful from the Baharat seasoning. The turmeric and the tomatoes give it a gorgeous color. It’s hearty and comforting and brings me joy every time I taste it.
I found the recipe for the meat at Kalyn’s Kitchen and was going to make it just like she suggested, but then I couldn’t help but throw in some veggies to complete the meal. Zucchini is a nice choice because it soaks up whatever flavors it is cooked with. And more onion, because … onion is just yummy. A bit of potato too, because beef and potatoes are always a nice combination.
I served this hearty, healthy dish over rice, because I had some leftover yellow rice in the fridge, but I think it’d be marvelous over quinoa too. I think I’m also going to try this lovely mixture on a salad, with a creamy cucumber yogurt mint dressing … because, you know, I happen to have a bit of mint at my house.
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon.ground cardamom
- 1 - 3 teaspoons Baharat Seasoning (recipe here)
- 1 large golden or red potato, peeled & chopped
- 3 teaspoons cooking oil
- 1 cup finely chopped onions
- 1 cup onions, in larger chunks
- 2 - 4 cloves garlic, peeled and chopped
- 1 teaspoon freshly grated ginger root
- 2 small zucchini (about 8 inches), chopped
- 1 lb. very lean ground beef (or other lean meat)
- 1 pint home-canned tomatoes or 1 14.-5 oz. can tomatoes
- 1 teaspoon salt (more or less to taste)
- 2 - 3 Tablespoons fresh chopped mint
- 2 - 3 Tablespoons fresh chopped cilantro
- Mix together the spices (start with 1 teaspoon of Baharat--you can adjust later).
- In a small mixing bowl, toss the potatoes with 1 teaspoon of the cooking oil. Cover the bowl with a plate and microwave on high for 3 - 5 minutes or until the potatoes are tender.
- Meanwhile, heat the rest of the cooking oil in a saute pan over medium heat. Add the onions and garlic and cook, stirring frequently, until the onion is soft and translucent.
- Stir in the zucchini and spices and saute a few minutes more, until the spices are fragrant and the zucchini is crisp tender.
- Remove the veggies from the pan and add the ground beef. Cook and stir, chopping the meat into little bits with a spatula as it cooks.
- Once the beef is browned, add the veggies, tomatoes and salt. Cook and stir 10 - 15 minutes longer to get the flavors to mingle and reduce the juices from the tomatoes, the stir in the mint and cilantro at the end. Serve over quinoa, couscous or rice and garnish with additional mint and/or cilantro.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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