Mindy Kaling And Hawa Hassan Make Spicy Somali Pasta

Von Tasty · 45 Min.

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Zubereitung

1. Put the cinnamon stick in a small zip-top bag and smash it into smaller pieces with a heavy skillet or rolling pin.
2. Toast the cinnamon with the cumin, coriander, peppercorns, cardamom, cloves and turmeric over medium heat, stirring constantly, for about 2 minutes until lightly toasted and very aromatic. Take off the heat and let cool.
3. Grind the cooled spices to a fine powder, then sift through a fine-mesh sieve. Grind any large pieces left in the sieve and sift them in too. Store airtight in a cool, dark place for up to 6 months.
4. Heat the olive oil in a large high-walled skillet or Dutch oven over medium-high heat. Add the garlic, bell pepper and onion and cook, stirring occasionally, for about 8 minutes until softened.
5. Add the beef, salt and 3 tablespoons of the spice mix, and cook, breaking up the beef, for about 15 minutes until browned.
6. Stir in the tomato paste and diced tomatoes. Fill the empty tomato can halfway with water, add it to the pan, and scrape up any browned bits from the bottom.
7. Raise the heat to high and bring to a boil, then lower the heat to low, cover, and simmer for about 30 minutes, stirring occasionally, until thickened and the beef is tender. Add more salt to taste.
8. Serve the sauce hot over cooked spaghetti, topped with cilantro. Leftover sauce keeps up to 4 days in the refrigerator; rewarm over low heat in a heavy pot.

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