Middle Eastern Spicy Ground Beef

1 t. ground coriander
1/2 t. ground cumin
1/2 t. ground cardamom
1/4 t. ground caraway
1 t. turmeric
1 T. vegetable or grapeseed oil
1 C. finely minced onion
2 t. minced garlic
1 t. minced ginger root
1-1/4 lb. ground beef
1 can petite diced tomatoes
2 t. Baharat Seasoning
2-3 T. fresh cilantro, chopped
2-3 T. fresh mint, chopped
couscous, rice or quinoa for serving
fat-free Greek yogurt for serving, if desired

Start cooking the couscous, rice or quinoa according to package directions.  Mix together the coriander, cumin, cardamom, caraway, and turmeric with enough water to make a paste and set aside.

Heat oil in a heavy frying pan over medium-high heat, add the onion, garlic, and ginger; lower heat to medium an saute until the onions are starting to soften, about 8 minutes.  Add the spice paste mixture and saute 2-3 minutes more, until spices are fragrant.  Remove the seasoned onions to a bowl, but do not wipe out the pan.

Add the ground beef and increase heat to medium-high.  Cook beef, until meat is cooked through and nicely browned.  Lower heat to medium and add the canned tomatoes with juice and seasoned onions.  Let simmer about 20 minutes, or until the liquid has evaporated and the tomatoes are well softened.

Stir in the Baharat seasoning ad cook 2-3 minutes more.  Add the chopped cilantro, mint, and chopped meat and turn off heat.  Serve the spicy meat over couscous, brown rice or quinoa, topped with a dollop of yogurt if desired.