Ingredients

Directions

1. Place saffron in a small bowl, add a splash of warm water and let stand to soften. 2. Heat oil over medium-high heat in sauté pan or deep skillet. Add ground beef and cook, stirring and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until the beef is browned and thoroughly cooked. Drain, if necessary. 3. Lightly crush the cumin and caraway seeds in a mortar and pestle or on a cutting board with the bottom of a saucepan; add to beef along with the ginger, cinnamon, salt and saffron mixture. Cook, stirring, for 2 minutes or until spices are fragrant. 4. Stir in lentils, tomatoes, broth and apricots; bring to a boil. Reduce heat and simmer gently, stirring occasionally, for 20 minutes, or until the lentils are soft and cooked. Add extra hot stock if the stew is getting too dry. 5. Season with pepper to taste. Stir in the cilantro and/or parsley. Serve with couscous and garnish with each serving with a pinch of Harissa seasoning, if desired.

Cuts Used in This Recipe

Ground Beef

Ground Beef and Lentil Stovetop Stew

Ingredients

Directions

Cuts Used in This Recipe

Lean Ground Beef (17% Max. fat)

Extra Lean Ground Beef (10% Max. fat)

Beef Trimmings 90% Lean