Minced meat served with pod, carrot pherofa, and a radish salad.

Using a vegetable brush, thoroughly clean the radish bark under running water. Use a vegetable slicer to create thin strips (or slice with a knife if you prefer). Place them in a bowl, cover with water and ice cubes, and let sit for at least 10 minutes to reduce the radish’s sharpness. In the meantime, get the meat ready.

Rinse and dry the parsley and mint. Clean the radish with a brush and combine it with the herbs. Add olive oil, salt, and pepper just before serving.

Clean and peel the carrot, then grate it using the coarse side of the grater. Peel the onion and cut it into thin slices about 0.5 cm thick.

Heat a large skillet with oil over high heat. Once hot, add the sliced onions and cook for approximately 8 minutes until they begin to soften, stirring occasionally with a spatula to prevent burning.
Reduce the heat to medium, add the butter, and stir until it melts. Incorporate the grated carrot, season with half a teaspoon of salt, and cook while stirring for 2 minutes until softened.
Slowly add the corn flour, stirring with a spatula to blend it in. Allow it to cook for an additional 5 minutes, occasionally stirring so the pheropha turns crispy. Move the puff to a bowl and set it aside – no need to wash the frying pan; simply wipe the bottom with a paper towel and use it to prepare the meat.

Take the ground meat out of the refrigerator and let it sit at room temperature while you prepare the other ingredients – if it’s still frozen when you start cooking, the meat will steam rather than brown. Bring a bit more than 1 cup of water to a boil over low heat.

Rinse and dry the pods. Remove the ends and cut the pods diagonally into 1.5 cm pieces. Peel the onion and chop it into 1 cm cubes. Peel and finely slice the garlic clove.
Use a medium-sized pan over medium heat. Once it’s very hot, add water mixed with a tablespoon of olive oil, then place the ground meat in small mounds evenly across the bottom of the pan to help it brown better. Allow it to cook undisturbed for 1 minute to brown properly. Season the meat with salt and pepper, then sprinkle with flour. Cook for about 5 minutes, stirring occasionally with a spatula to break up the meat and ensure it browns evenly.
Move the golden meat to a bowl and maintain the pan on medium heat. Add the remaining olive oil and the onion. Season with a pinch of salt and cook for approximately 2 minutes, until softened.
Add the pods, season with salt and pepper, and sauté for 2 minutes until they begin to brown lightly and soften—avoid overcooking, as the goal is to keep them crispy. Stir in garlic and season with cumin and paprika. Cook for 1 minute to release the aromas.
Pour 1 cup of hot water into the frying pan and gradually stir with a spatula to blend in the flavor of the refogado. Add the meat back to the pan and cook for an additional 2 minutes to develop a rich sauce. Serve alongside carrot pheropha and herb radish salad.