Recipe by Kittencal@recipezazz
This is a spicy dish that is even better the next day, use only Granny Smith apples or other firm apples or they will get mushy while cooking, Serve this over cooked rice or couscous. Adjust all seasonings to taste.
Top Review by MrsMM
4 stars come from DH- and he is usually stingy with his stars. Left up to me, I would likely rate this 3 stars, but I think it's just a personal taste preference thing with me. I look forward to trying this perhaps without the apples. I normally don't mind fruit in savory dishes, but this dish I felt didn't really need the apples. I also opted for closer to one cup of wine, and I think I could've done less, or perhaps used a milder wine than the merlot I had. Overall though, a hearty and different dish, that DH really couldn't get enough of.
- 3 -4 tablespoons oil
- 4 medium onions, chopped
- 2 -3 tablespoons minced fresh garlic
- 1 tablespoon minced fresh ginger (optional)
- 2 lbs ground beef
- 1 (6 ounce) can tomato paste
- 1⁄2 cup red wine (can use up to 1 cup)
- 3 tablespoons Worcestershire sauce
- 2 small bay leaves
- 3 -5 tablespoons curry powder
- 1 -2 teaspoon turmeric
- 1 teaspoon paprika
- 3 -4 medium granny smith apples, peeled and chopped
- salt and pepper
- water (if needed)
Directions See How It's Made
- In a Dutch oven or large skillet heat oil.
- Add in the onions; saute for about 7-8 minutes or until soft, adding in the garlic and ginger the last 2 minutes of cooking.
- Add in the ground beef and cook until browned.
- Add in all remaining ingredients except the apples and water; stir with a wooden spoon; cover and simmer for about 20 minutes.
- Add in the chopped apples and cook uncovered for another 25-30 minutes (or until apples are soft.
- If the mixture is too thick add in some water.
- Season with salt and pepper to taste.