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Heat the oil in a large saute pan or Dutch oven over medium high heat. Add the mustard seeds and cover with a lid slightly ajar. When they finish popping, add the fennel and cumin seeds. Roast in the oil for 30-60 seconds, until darkened and fragrant. Add the onions with a pinch of salt.
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Cook the onions for 10 minutes. While the onions are cooking whisk together the following: black pepper, ground coriander, ground cumin, Turkish oregano, cinnamon, allspice, cloves, dried mint and tart cherry powder (if you have it). Set aside.
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Add the garlic, zucchini and sweet bell pepper. Cook for another 2-3 minutes.
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Add the spice mix you whisked together and cook for 30-60 seconds, tossing and toasting the spices.
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Add the ground beef with a hefty pinch of salt. Break into smalled clumps and toss, browning the meat.
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While the meat is browning, bring a pot of salted water to a boil and cook the pasta to al dente. Reserve some of the pasta water.
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When the meat is totally browned, add the fire roasted tomatoes. Add the pomegranate juice or pomegranate molasses and water. Bring to a boil, stirring occasionally and scraping any browned bits off the bottom of the pan. Add the lemon juice (or lemon powder). Reduce the heat to simmer, uncovered, for 20 minutes.
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Toss the cooked pasta into the cooked ground meat. If it is too dry (mine was not), add about 1/2 cup of the pasta cooking water.
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Taste for additional salt and lemon juice.
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Sprinkle with chopped fresh mint and serve hot with plain Greek yogurt on the side.