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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a very spicy but absolutely delicious stew which we enjoyed. The original recipe says to serve it over couscous which I skipped. This looks like a long ingredient list, but most of these ingredients are staples in our house. If following the WW flex plan this is about 9 points/serving. Recipe source: Bon Appetit (January 2010) Ingredients:
1 1/2 lbs ground beef |
1 onion, chopped |
1/3 cup panko breadcrumbs |
1/4 cup cilantro, chopped |
1 egg, beaten |
2 garlic cloves, minced |
1 teaspoon turmeric |
1/2 teaspoon cayenne pepper |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon pepper |
1/2 teaspoon kosher salt |
1/4 teaspoon ground ginger |
1 tablespoon olive oil |
2 onions, chopped |
4 garlic cloves, minced |
2 cinnamon sticks |
1 teaspoon turmeric |
1/8 teaspoon saffron thread, crumbled (i skipped the saffron) |
1 (14 1/2 ounce) can beef broth |
1 (14 1/2 ounce) can tomatoes, diced |
1/4 cup golden raisin |
2 cups carrots, sliced into 1/2-inch pieces cut on the diagonal |
1/4 cup cilantro, chopped |
1 (5 ounce) package spinach leaves |
Directions:
1. To make the meatballs: line a cookie sheet with plastic wrap. Mix the meatball ingredients in a large bowl. Using moistened hands and about 2 tablespoons of the mixture make 1 1/2 inch meatballs. Arrange meatballs on the cookie sheet. I prepared these ahead and put in the fridge.
2. To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
3. Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
4. Stir in broth, tomatoes and raisins.
5. Preheat oven to 350 degrees F.
6. Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven.
7. Bake for 35-40 minutes.
8. Sprinkle with spinach and cover and bake another 5 minutes.
9. Stir to mix and remove cinnamon sticks.
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