Mughal style picadillo

A little invention of mine mixing Indian flavours from Mughal times with ground beef prepared Mexican style. This dish takes less than 20 minutes to make and everyone seems to like it.


For 500gr of lean high quality ground beef:
1- In a pan, place just a little bit of olive oil and add: about 3 cm of fresh ginger root cut shredded, some crushed garlic, a teaspoon of Madras curry, a teaspoon of cumin, a small piece of a cinnamon stick, and salt and pepper to taste.
2- Once the spices give out their aroma, add four to five medium size tomatoes cut in cubes, a small bunch of fresh cilantro chopped, a handful of raisins and the meat. Mix well.
3- Cover and let it simmer for 15 minutes or until the meat is done. Mix from time to time.

I served it with Basmati rice and Raita (yoghurt mixed with cumin, cucumber and fresh mint).



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