Ground Beef Salad With Cucumbers & Cashew Raita

🧂 Ingredients

• 2 tablespoons olive oil
• ½ onion

  finely diced
• ½ long red chill

  finely diced
• 350 g ground beef

  0.8 lb., I used grass-fed mince
• 3 cloves garlic

  finely diced
• 1 teaspoon tomato paste
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• Pinch of black pepper
• Pinch of ground cinnamon
• Pinch of ground cloves

  or use mortar & pestle to grind 1 clove or use some Allspice
• 1 teaspoon sea salt
• 2 cups cucumber

  2 medium Lebanese cucumbers, diced
• 2 tablespoons fresh coriander

  cilantro, diced
• ¼ Pinch of pepper
• ¼ tsp salt
• 2 tablespoons olive oil
• 1 tablespoons lemon juice
• 10 fresh mint leaves
• A few whole raw cashews
• ¾ cup cashews

  raw, soaked in warm water for 1 hour
• ½ clove garlic

  minced
• Juice of 1 lemon
• ¾ teaspoon tahini paste
• 2 tablespoons water
• ¼ tsp salt

Instructions

• 1 Heat oil in a frying pan and cook the onion and chilli over medium heat for 5
  minutes until golden brown and soft.
• 2 Bring the heat back to high and add the ground beef mince. Separate it with a
  wooden spoon, add garlic and cook for 2-3 minutes until the meat browns and the
  liquid starts to evaporate. Add the spices, salt, pepper and tomato paste. Mix
  through and cook for a further 5 minutes on high heat. The rest of the moisture
  will evaporate and the beef should brown and caramelise further.
• 3 Combine all salad ingredients, except for mint, in a bowl and set aside until
  the beef is ready.
• 4 To make the cashew raita, place all ingredients in a food processor or an
  electric blender and process until smooth. Use a spatula to scrape down the
  sides half way through and add a little more water if it's too thick.
• 5 Combine warm beef with cucumber salad and serve with dollops of cashew dressing,
  fresh chill and mint on top.

Nutrition Info