Ease of Preparation: Easy
Yield: 4 servings
ingredients:
- 3 tablespoons (45 ml) olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 ½ pound (675 ml) stewing beef
- 2 tablespoons (30 ml) tomato paste
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon (5 ml) Lebanese 7-spice powder (see below)
- 1 teaspoon (5 ml) salt
- 2 cups (480 ml) beef stock
- 2 carrots, cut into coins
- 1 cup (240 ml) peas
- Vermicelli rice, to serve (see below)
7-Spice powder:
- 1 tablespoon (15 ml) ground allspice
- 1 tablespoon (15 ml) ground black pepper
- 1 tablespoon (15 ml) ground cinnamon
- ½ tablespoon (7.5 ml) ground clove
- ½ tablespoon (7.5 ml) ground fenugreek
- ½ tablespoon (7.5 ml) ground dry ginger
- ½ tablespoon (7.5 ml) ground nutmeg
Vermicelli Rice:
- ½ cup (120 ml) uncooked vermicelli noodles, broken into short pieces
- 1 cup (240 ml) long grain rice, rinsed and drained
- 3 cups (720 ml) water
- 1 teaspoon (5 ml) salt
- Sliced green onion, for garnish
method:
To make the 7-spice powder, mix together allspice, pepper, cinnamon, clove, fenugreek, ginger, and nutmeg in a small bowl. Set aside.
Heat oil in pan. Add onion and garlic and cook until softened.
Add beef, and stir, breaking up, until meat has browned.
Add tomato paste, lemon juice, 1 teaspoon (5 ml) of the 7-spice powder, and salt and stir to combine.
Pour in stock. Add carrots and peas.
Bring to a boil, then down to a simmer. Cook for 20 minutes.
To make the vermicelli rice, add vermicelli pieces to a dry pan and toast a few minutes until golden.
To a pot, add rice and pour in water. Add salt. Bring to a boil, then down to a simmer. Cook 15 minutes, or until rice is tender.
Once rice is cooked, fold in toasted vermicelli pieces and let rest for 2-3 minutes.
Plate stew with vermicelli rice. Garnish with green onion.
Serve.
