Fruity Beef Curry

As we have a freezer full of "Cooper's Farm's" hormone and antibiotic free, pasture raised, Angus-grade beef, and I was wishing I was somewhere far warmer than home, I created this sweet and succulent curry which fit the bill perfectly!

FRUITY BEEF CURRY

Ingredients

2 tsp EVOO

1 lb lean ground beef

1 tsp sea salt

1 1/2 cups chopped onion

1 tbsp cumin seeds

2 tsp coarsely grated fresh gingerroot (or 1/2 tsp ground ginger)

1 tsp turmeric

1/2 tsp ground cardamom

1 bay leaf

1/8 tsp ground cloves

1/2 tsp dried crushed red chilis

3 medium sized tomatoes, chopped

2 McIntosh apples, peeled, cored and chopped

Juice and grated peel of 1 medium lemon

1/2 cup sultana raisins.

2 medium bananas, cut into 1" pieces

1 cup chopped, ripe mango

2 tbsp liquid honey

• Heat olive oil in a large skillet over medium heat.  Add ground beef and salt and saute until beef is no longer pink.  Add next 8 ingredients.  Stir together and cook for approx. 5 mins, stirring often until onion is soft.
• Add next 4 ingredients, stir and cook covered for about 5 minutes, stirring occasionally until apple just begins to soften.
• Add banana, mango and honey.  Stir, cook covered for 1 to 2 minutes, or until heated through and fruit is just slightly softened.  Remove and discard bay leaf.
• Serve over basmati rice and ENJOY!