Flavours of the Ethiopian Berbere spice mix and the ease of using minced beef in this dish, ensures that dinner can be a flavorsome affair, ready in minutes and padded out with plenty of green vegetables.
On Wednesday about a fortnight ago, I received a call from Matt just after lunchtime. Apparently, as he was heating up his quiche in the microwave at work he couldn’t help but notice one of his colleagues enjoying what looked and smelled like a spicy beef dish. The brief to me and request to replicate this dish for dinner was quite concise but evenly as unclear: it was a spicy beef dish with not much sauce and the beef mince in little granules, with some greens. Also, and this was very important, the lunch’s owner looked very happy.
I had a rough idea of what the dish was supposed to look like from that description, except of course for the non-descript spice mix. Given the opportunity to be adventurous, I opted for the wonderful Herbie’s Spices African Berbere blend. Herbie’s Spices should need little introduction, with the store recently celebrating their 16th birthday and their spice range of over 300 items, now including 108 spice mixes with over 70 of these unique to Herbie’s Spices. In fact, Herbie’s is the only Australian spice store to be included in the World’s Best Spice Stores list!
This unique African Berbere blend contains cumin and coriander seed which are familiar from North African spice mixes, as well as a more localised blend of pepper, ajowan, fenugreek, allspice. For anyone as besotted with the warmth of Asian flavours as me, there is also ginger, chilli, nutmeg and cloves.
Good enough to have twice in a fortnight actually. First, padded out with beans, mushrooms and a little Thai basil leftover from another dish. Served in lettuce leaves, it made perfect sense. Good enough to have seconds actually. The second time around it was all about green veg and rice, because why not?