In a dry frying pan, over low heat, toast the pine nuts until just colored. Set aside.
Heat 1 tbsp of oil in a medium pan, add the chopped onion, cover and cook over low heat for about 5-10 minutes or until very soft and golden brown. Transfer to a heat-proof dish and set aside.
Add the reaming oil to the pan and set toa medium to high heat. Once the oil is heated, add the ground be’f and stir until lightly brown.
Stir in cinnamon, all-spice, chili, and cumin. Season with salt and pepper.
Add the paste and cooked onions. Stir in the vegetable stock and bring to a boil.
Reduce to a low heat, cover, and let simmer for about 10-15 minute or until the meat is soft.
Uncover and cook until the liquid has almost evaporated. Stir in pine nuts.
Enjoy!!