2 tb Vegetable oil

1 lg Onion, chopped

1 1/2 lb Ground lean beef or lamb

1/4 ts Allspice, ground

1/4 ts Madras curry powder

Salt & pepper to taste 2 tb Rose water

1/2 c Currants, dried

1/2 c Almonds, chopped

Heat oil in a large skillet. Add onion. Saute until onion is tender. Add meat. Cook until browned and crumbly. Drain off fat, if necessary. Add allspice, curry powder, salt and pepper to cooked meat. Cook 3 minutes to blend flavours. Add remaining ingredients. Reduce heat and cover. Simmer over low heat 15 minutes, stirring to prevent sticking. Serve hot. Source: Middle Eastern Cooking by Rose Dosti.