Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) ground beef, 90% lean
- 8.8 oz (250 g) potatoes, 1/2-inch cubes
- 3.5 oz (100 g) carrot, 1/2-inch cubes
- 10.6 oz (300 g) crushed tomatoes
- 3.5 oz (100 g) onion, chopped
- 0.3 oz (8 g) garlic, minced
- 1.0 tsp (2 g) ground cumin
- 2.0 tsp (9 g) olive oil
- 6.8 US fl oz (200 ml) water
- 0.3 tsp (2 g) salt
Method
- Heat oil in a lidded skillet. Soften onion for 5 minutes, then add beef and cook for 7–8 minutes, breaking up clumps.
- Add garlic and cumin for 30 seconds. Stir in potatoes, carrot, tomatoes, water and salt.
- Cover and simmer gently for 20–25 minutes, stirring occasionally, until vegetables are tender and beef reaches 160°F (71°C). Add water if the sauce dries out.
- Uncover briefly to reduce excess liquid, then divide between two bowls.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 493 kcal · Protein 37 g · Carbohydrates 39 g · Fat 21 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.