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Chili and Herb Spiced Beef
Gently simmering ground beef, rather than searing it until browned, keeps the meat tender and moist. In this recipe, simmering also draws out the essential oils from the chilies and coriander. Cooking off the moisture then concentrates the flavors. If you like, reduce the chilies’ heat by seeding them before slicing. Serve dolloped with tahini-spiked yogurt or drizzled with additional pomegranate molasses, accompanied by buttery rice pilaf or warmed
4
Servings
30 minutes
Ingredients
-
2
teaspoons extra-virgin olive oil
-
1
pound 85 percent lean ground beef OR ground lamb
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Hi Eric -
This recipe (and others in this style) are from our cookbook, Cookish. Cookish is a fresh take on fast food at home. Six ingredients. Minutes, not hours. Fresh, bold flavors for any night of the week. And these recipes are so simple that we say, “Make a Cookish recipe once and you can easily make it again, without the recipe.” Because of this, the ingredient lists offer alternatives that could both/all work in the recipe. In this case, onion or tomatoes will both work so you can modify the recipe as you'd like!
Best,
The Milk Street Team
This was the first milk-street recipe that proved to have disappointed flavor and I added extra coriander that I ground myself so it was fresher and combined it with cilantro. I did salvage it by using some Taiwanese chili sauce, when I need to use extra ground beef I will stick with the Keema recipe from milk street
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Had to use substitutions since I didn't have red onion, parsley or pomegranate molasses. Instead I used yellow onion, cilantro, and lemon and it still turned out great. Love the flavor of the coriander with lemon and I served with rice. Also, very easy and quick to make.