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 App├ętit!