MONSOON COAST BERBER CURRIED MEAT

1 Tbsp. Berbère spice mix

¾ lb of ground lean red meat (lamb, bison or other)

1 Tbsp. olive oil

10 cloves of garlic

1 onion

1 large can of diced tomatoes

1 cup golden raisins

2 carrots, diced

2 zucchinis, diced

1 cup frozen peas

Finely chop the garlic and the onion. Fry these in a heavy saucepan or skillet with onion, spices, and oil, until golden or fragrant.

Add the meat, continue frying and stir until all the meat is browned throughout. Add tomatoes and raisins, let simmer for about 20 minutes, adding water as needed, to prevent sticking.

Add the carrots and zucchinis. Continue cooking, stirring and/or adding water as necessary for a further 10 minutes or so. If using frozen peas, add 2-3 minutes before end of cooking.

Serve with rice, or couscous. Also good with a green salad and crusty bread, or chapatis.