Spiced Harissa Ragù with Tahini Yogurt

 


Spiced Harissa Ragù with Tahini Yogurt

Ingredients

1/4 cup vegetable oil

3 large onions, finely chopped

Kosher salt

Pepper

1 pound ground beef

1 pound ground lamb

10 garlic cloves, finely chopped

1 cup shelled pistachios, coarsely chopped, plus more for garnish

1 tablespoon harissa

2 1/2 teaspoons ground cumin

1 1/2 teaspoons hot paprika

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup whole-milk yogurt

1/4 cup tahini

Roasted cherry tomatoes and warm pita, for serving

Directions

In a large saucepan, heat the oil until shimmering. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until lightly browned, about 12 minutes. Add the beef, lamb and garlic and cook, breaking up the meat with a wooden spoon, until the meat is cooked through, 8 to 10 minutes. Stir in the 1 cup of pistachios, the harissa, cumin, paprika, coriander, turmeric, cinnamon, cardamom, ginger, cloves and a generous pinch each of salt and pepper. Cover and simmer over low heat, stirring occasionally, until the meat and pistachios are very tender, about 2 hours.

In a medium bowl, whisk the yogurt with the tahini; season with salt and pepper. Swipe some of the yogurt into shallow bowls. Top with the ragù, garnish with pistachios and serve with roasted tomatoes and pita.

 

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