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Categories:
orange zest peanut onions raisins garlic cinnamonsalt cloves pepper allspice very lean beef nutmeg tomatoes apples jalapeno peppers black beans green chilies capers
Viewed: 40 - Published at: 4 years agoIngredients
- 2 piece orange zest, (4x1-inc)
- 4 Tbsp. peanut or possibly safflower oil, julienned into slive
- 4 med onions, coarsely minced
- 1/2 c. raisins or possibly currants
- 2 Tbsp. garlic, minced
- 1/2 tsp cinnamon salt to taste, optional
- 1/2 tsp grnd cloves
- 1 tsp grnd pepper
- 1/2 tsp allspice
- 2 lb very lean beef, minced or possibly
- 1/2 tsp nutmeg, preferably freshly grated
- 1 can ital. plum tomatoes, (35 ounce)
- 2 lrg tart apples, peeled, cored and minced, and cubed
- 3 x canned jalapeno peppers
- 1 can black beans, (16 ounce), liquid removed & sliced into rings, and rinsed
- 1 can green chilies, (4 ounce), choppe
- 1/4 c. capers, liquid removed
Method
- 1.
- In a large saute/fry pan over moderately high heat, heat the oil till rippling; add in the onions, garlic, salt (optional), and pepper and saute/fry stirring frequently till onions are just golden brown.
- 2.
- Add in the meat and cook, stirring till it loses its red color.
- 3.
- Stir in the tomatoes, jalapenos, orange zest, raisins, and the spices.
- Simmer, uncovered 20-30 min.
- 4.
- Ten min before serving, fold in the apples, beans, and capers, stir and simmer over low heat so which apples don't become mushy.
- 5.
- Transfer to deep serving bowl or possibly covered dish and serve with rice.
