Back to 4 servings beef and spices 1 lb ground beef 1 tablespoon cumin 1 tablespoon ground black pepper 1 tablespoon coriander powder 1 tablespoon garam masala 1 tablespoon paprika salt, to taste eggplant 1 large eggplant, cut into rounds about 1/2 inch thick 4 tablespoons olive oil, for roasting the eggplant 1 tablespoon cumin 1 tablespoon coriander powder 1 tablespoon garam masala 1 tablespoon paprika salt, to taste vegetables 1 large onion, cut into half-rounds about 1/2 inch thick 1 large green pepper, cut into half-rounds about 1/2 inch thick 1 large tomato, chopped 5 green onions, chopped 1 cup parsley, chopped stew 1 can (6 oz) tomato paste 4 cups water, up to 5 cups 1 tablespoon olive oil 1 lemon, juiced 1 tablespoon cumin 1 tablespoon ground black pepper 1 tablespoon coriander powder 1 tablespoon garam masala 1 tablespoon paprika salt, to taste
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1 Step 1: Cook the ground beef in a large pot over medium-high heat, breaking it up, until no pink remains and the meat is cooked through, about 8 minutes. Season with the cumin, black pepper, coriander, garam masala, paprika and salt, then set aside.2 Step 2: Preheat the oven to 400°F (200°C). Toss the eggplant rounds with the olive oil, cumin, coriander, garam masala, paprika and salt, spread them in one layer on a greased cookie sheet, and roast about 15 minutes until tender.3 Step 3: Add the roasted eggplant to the beef pot, then add the onion, green pepper, tomato, green onions and parsley. Cover and cook over low heat about 15 minutes, until the vegetables are tender.4 Step 4: Stir in the tomato paste, water, olive oil, lemon juice and remaining spices. Cook on high heat 10 to 15 minutes to combine, then lower the heat and simmer about 15 minutes until the sauce thickens slightly. Adjust salt to taste.getsaucepan.com/r/6584acb9-a7cb-5ea0-bba0-8ed50c33841d
Cook this in Saucepan Margat Badinjan (Iraqi Spiced Beef and Eggplant Stew) as one big step at a time. Hands free, with timers that ring.
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