• 500g Beef, diced
• 1 Red onion, diced
• 1 Green Bell Pepper, diced
• 6 Tomatoes, diced
• 2Tbsp Tomato Paste
• Zest from 1 Lemon
• 1 Handful of Cilantro, chopped
For the Xawaash
Sear 500g of diced beef or ground beef in some vegetable oil in a large pot.
Once it's gotten some color, remove it from the pot.
To the same oil, add a diced red onion and a diced green bell pepper.
Sautée until the onion is translucent, then add the meat back in.
In a skillet, briefly toast a teaspoon each of Cardamom pods, Coriander seeds, Cinnamon sticks, Cloves, and Black Peppercorns.
Transfer them to a spice mill or mortar and pestle, and blend until a powder forms.
Mix in a teaspoon of ground dried turmeric, and add 2tbsp of the spice blend to the pot with the meat.
Add 2 tablespoons of tomato paste and 6 diced tomatoes, stir and cover for 30 minutes, stirring occasionally.
After 30 minutes the tomatoes and peppers should've broken down a bit, their liquids becoming a rich sauce.
Add the zest of one lemon, along with a handful of roughly chopped cilantro.
Cover and cook for another 10 minutes or until the meat is tender.
Serve over spaghetti, with a banana on the side.
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