Active Time
30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 6 to 8
© Con Poulos

How to Make It

Step 1    

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. 


Step 2    

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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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: Shannon Pursley

Review Body: I tried this and while the flavor was fantastic - this recipe seems to be missing a liquid component, you can't cook this for 2 hours without stock or something - I used be beef stock - good overall though!

Review Rating:

Date Published: 2017-05-02