Moroccan Minted Beef
|Vegetable oil||1 Tablespoon|
|Onion||200 Gram, sliced (1 Large)|
|Ground cumin||2 Teaspoon|
|Finely grated lemon rind||1 Teaspoon|
|Canned tomatoes||425 Gram (1 Can)|
|Beef strips||750 Gram|
|Slivered almonds||2 Tablespoon, toasted|
|Finely shredded mint||2 Teaspoon (Fresh Ones)|
Heat oil in pan; cook onion, stirring, until soft.
Add cumin and rind to pan; cook until fragrant.
Stir in undrained crushed tomatoes.
Bring to boil; simmer, stirring occasionally about 5 minutes or until mixture thickens slightly.
Meanwhile, cook beef, in batches, in separate large heated oiled pan until browned all over and tender; stir in tomato mixture, almonds and mint.