40min 2 ppl
Middle Eastern-Style Beef Mince
25 minutes
2 people
Medium
25 min · 9 steps
Medium: 31–60 min or 7–12 steps
450 kcalper person
Protein 38g
Carbs 12g
Fats 25g
About this dish
A speedy recipe of spiced beef mince, roast aubergine and peppers, served with a zesty tahini dressing.
Allergy Info
Celery, Sesame
Diet Info
Meat
Ingredients
Fresh Produce
- Red Onion1
- Garlic Cloves2
- Aubergine1
- Flat Leaf Parsley1 handful
- Lemon1
Meat & Poultry
- Beef Mince300 g
Tins & Jars
- Beef Stock Cube1 cube
- Tomato Purée2 tbsp
Spices & Seasonings
- Pepper1
Oils & Condiments
- Tahini1 tbsp
Utensils
- Medium frying pan
- Small bowl
- Knife
- Chopping board
- Meat thermometer
Method
1
Finely dice the Red Onion. Finely chop or crush the Garlic Cloves. Deseed and dice the Pepper and Aubergine into 1cm cubes. Finely chop the Flat Leaf Parsley. Quarter the Lemon.
Approx. 8 minutes
2
Boil a kettle. Dissolve the Beef Stock Cube in 150ml of boiling water.
Approx. 3 minutes
3
In a small bowl, mix the Tahini with a squeeze of lemon juice and 1-2 tbsp water to make the dressing.
Approx. 2 minutes
4
Heat a frying pan over medium-high heat. Add 1 tbsp oil and heat until shimmering.
Approx. 2 minutes
5
Add the diced Pepper, Aubergine, and Red Onion. Cook for 5 minutes until softened.
Approx. 5 minutes
6
Add the Beef Mince and crushed Garlic. Cook for 2 minutes, breaking up the mince, until browned.
Approx. 2 minutes
7
Check the internal temperature of the beef reaches 71°C (160°F) with a meat thermometer. If not reached, continue cooking.
Approx. 1 minutes
8
Stir in the Tomato Puree and beef stock. Simmer for 5 minutes. Season with salt and pepper.
Approx. 5 minutes
9
Serve the beef garnished with the chopped Flat Leaf Parsley and lemon wedges, drizzled with the tahini dressing.
Approx. 2 minutes
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