2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
1 pound lean ground beef
2 tomatoes, peeled, seeded and chopped*
1/3 cup chopped pitted green olives
3 tablespoons chopped fresh parsley
1 teaspoon firmly packed brown sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 375°F (190°C).
Heat olive oil in a large, heavy skillet. Sauté onion and garlic, stirring occasionally until soft, about 3 minutes. Remove from pan and set aside.
In same pan, brown beef, about 5 minutes. Stir in tomatoes, green olives, parsley, brown sugar, coriander, ginger, salt and pepper and sautéed onion and garlic. Heat for 5 more minutes.
Transfer to a greased 2-quart casserole dish and bake uncovered for 20 minutes.
Makes 5 servings.
*To peel and seed a tomato, cut an ‘x’ into the bottom end of each tomato with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.