Bengali Beef Curry

Via Kampaï - adapted by Isabelle

10 ml (2 tbsp.) olive oil

675 g (1 1/2 pounds) of ground beef extra lean

3 large Spanish onions cut thong

4 cloves garlic, pressed

15 ml (1 tablespoons) curry powder

15 ml (1 tablespoons) of turmeric powder

2.5 ml (1/2 tsp.) ground cardamom

1 hot pepper

salt and pepper to taste

375 ml (1 1/2 cup) vegetable broth

60 ml ( /4 cup) cider vinegar apple

125 ml (1/2 cup) raisins

60 ml (1/4 cup) toasted pine nuts

125 ml (1 / 2 cup) shelled and roasted pistachios

yoghurt to serve

Basmati rice, cooked for service

In a large pot, heat the oil and brown the beef.

When cooked, set aside.

In the same pan, saute the onions and the garlic over low heat for 2 minutes.

Stir in curry, turmeric, hot pepper and cadarmome ground, mix well.

Add the beef, the broth and the cider vinegar.

Cover and stir about 20 minutes.

Just before serving, add the raisins and the pistachios.

Serve with Basmati rice.

Bon Appétit!