Ingredients
Scale
- For the beef
- 2 tablespoons coconut oil
- 1/2 brown onion, finely diced
- 1/2 long red chill, finely diced
- 350–400 g (0.8 lb.) grass-fed beef mince
- 3 cloves garlic, finely diced
- 1 teaspoon tomato paste
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Pinch of black pepper
- Pinch of ground cinnamon
- Pinch of ground cloves (or use mortar & pestle to grind 1 clove or use some Allspice)
- 1 teaspoon sea salt
- For the cucumber salad
- 2 cups diced cucumber (3–4 medium Lebanese cucumbers)
- 2 tablespoons diced fresh coriander (cilantro)
- Pinch of pepper
- Pinch of sea salt
- 2 tablespoons olive oil
- 1 tablespoons lemon juice
- 10 fresh mint leaves
- Few whole raw cashews
- For the cashew raita dressing
- 3/4 cup raw cashews, soaked in warm water for 1 hour
- 1/2 clove of garlic, diced
- Juice of 1 lemon
- 3/4 teaspoon tahini paste
- 2 tablespoons water
- Pinch of sea salt
Instructions
- Heat coconut oil in a frying pan and cook the onion and chilli over medium heat for 5 minutes, until golden brown and soft.
- Bring the heat back to high and add the ground beef mince. Separate it with a wooden spoon, add garlic and cook for 2-3 minutes until the meat browns and the liquid starts to evaporate. Add the spices, salt, pepper and tomato paste. Mix through and cook for a further 5 minutes on high heat. The rest of the moisture will evaporate and the beef should brown and caramelise further.
- Combine all salad ingredients, except for mint, in a bowl and set aside until the beef is ready.
- To make the cashew raita, place all ingredients in a food processor or an electric blender and process until smooth. Use a spatula to scrape down the sides half way through and add a little more water, if it’s too thick.
- Combine warm beef with cucumber salad and serve with dollops of cashew dressing, fresh chill and mint on top.