2 tbsp Vegetable oil
1 large Onion, chopped
1 1/2 lb Ground lean beef or lamb
1/4 tsp Allspice, ground
1/4 tsp Madras curry powder
Salt & pepper to taste
2 tbsp Rose water
1/2 cup Currants, dried
1/2 cup Almonds, chopped
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Heat oil in a large skillet. Add onion. Saute until onion is tender. Add meat. Cook until browned and crumbly. Drain off fat, if necessary. Add allspice, curry powder, salt and pepper to cooked meat. Cook 3 minutes to blend flavours. Add remaining ingredients. Reduce heat and cover. Simmer over low heat 15 minutes, stirring to prevent sticking. Serve hot.
Source: Middle Eastern Cooking by Rose Dosti.
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