How to Make It
In a large, deep skillet, heat the olive oil until shimmering. Add the cumin seeds and cook over moderate heat until fragrant, about 30 seconds. Add the onion, bell pepper and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the ground beef, olives, raisins and oregano and cook, breaking up the meat with a wooden spoon until no longer pink, about 8 minutes. Add the Worcestershire sauce, tomato sauce and stock and season with salt and pepper. Cover and simmer over low heat for 20 minutes. Serve with steamed rice.