| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef, Lamb, Ethnic |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Onion, chopped |
| 1 1/2 |
lb |
Ground lean beef or lamb |
| 1/4 |
ts |
Allspice, ground |
| 1/4 |
ts |
Madras curry powder |
|
|
Salt & pepper to taste |
| 2 |
tb |
Rose water |
| 1/2 |
c |
Currants, dried |
| 1/2 |
c |
Almonds, chopped |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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