Middle Eastern-Style Beef Mince
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
- Red Onion1 whole
- Garlic Cloves2 cloves
- Pepper1 whole
- Aubergine1 whole
- Beef Stock Cube1 cube
- Beef Mince300 g
- Tomato Puree2 tbsp
- Flat Leaf Parsley1 handful
- Lemon1 whole
- Tahini1 tbsp
Utensils
- Medium frying pan
- Small bowl
- Knife
- Chopping board
- Meat thermometer
Method
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.
Boil a kettle. Dissolve the Beef Stock Cube in 150ml of boiling water.
In a small bowl, mix the Tahini with a squeeze of lemon juice and 1-2 tbsp water to make the dressing.
Heat a frying pan over medium-high heat. Add 1 tbsp oil and heat until shimmering.
Add the diced Pepper, Aubergine, and Red Onion. Cook for 5 minutes until softened.
Add the Beef Mince and crushed Garlic. Cook for 2 minutes, breaking up the mince, until browned.
Check the internal temperature of the beef reaches 71°C (160°F) with a meat thermometer. If not reached, continue cooking.
Stir in the Tomato Puree and beef stock. Simmer for 5 minutes. Season with salt and pepper.
Serve the beef garnished with the chopped Flat Leaf Parsley and lemon wedges, drizzled with the tahini dressing.