Bengal Beef

60 ml (1/4 cup) olive oil
750 g lean ground beef
4 onions, finely sliced
3 garlic cloves, minced
1 tbsp curry powder
1 tsp ground turmeric
1 tbsp flour
2 tsp salt
freshly ground pepper
1/2 tsp ground cardamon
1 cube beef bouillon, crumbled
375 ml (1 1/2 cups) water
60 ml (1/4 cup) vinegar
100 g (1/2 cup) raisins
30 g (1/4 cup) pine nuts
60 g (1/2 cup) pistachio nuts, shelled
375 g (1 1/2 cups yogurt or kefir)

Heat the oil in a large heavy saucepan. Cook the beef and set aside.

In the same saucepan, brown the onions and garlic for 20 minutes over medium-low heat. Add the curry and turmeric and cook slowly for 2 minutes.

Add the flour and salt, stirring well. Add a generous amount of pepper.

Add the cardamon, crumbled bouillon, water, vinegar, raisins, and beef. Mix well, cover, and let simmer for 20 minutes. Add the nuts.

To serve, top with yogurt. I love this with rice.

This recipe is from a Canadian cookbook: Cooking with Foods that Fight Cancer by Richard Beliveau and Denis Gingras, two leading cancer researchers.