INGREDIENTS:

3 lbs. meat
2 med. sized onion
2 med. sized fresh tomatoes
1/2 tsp. cayenne
1/2 tsp. turmeric
1/2 tsp. cinnamon
1/4 tsp. thyme
1/2 tsp. red pepper
1/2 tsp. black pepper
1 1/2 tsp. curry powder
1/2 tsp. allspice, ground
1 tsp. salt
1/2 c. vegetable oil

DIRECTIONS:

Put 1/2 cup vegetable oil in an open container on medium heat. Drop thin sliced onions in hot oil and brown them (do not over cook). Drop spices in the oil and onion mixture, reduce heat to low and keep stirring. Add 1/4 cup of water and sliced tomatoes. Continue to stir for approximately 5 minutes until the tomatoes get soft and become very much a part of the curry mixture.

Add the meat and stir it for 10 minutes. Increase the temperature from low to medium while stirring. After 10 minutes of stirring, add a cup of water, cover and let simmer for 20 minutes. Check to see if there is enough water in the pot, if not, add a little. After the initial 20 minutes of simmering, turn the heat to low and let it slow cook for another 20 minutes. (If using a pressure cooker, this time can be reduced to 10 minutes.)

INGREDIENTS:

1lb. hamburger meat
1 onion, chopped
1 each med. size can potatoes and mixed vegetables
Salt, pepper and curry powder to taste

DIRECTIONS:

Let onions brown slightly in 2 tablespoons of oil. Add meat and brown. Add curry powder, salt and pepper. Drain and wash potatoes; drain mixed vegetables. Add to meat. Cook 30 minutes. Add water if needed. Serve with rice, bananas, or chutney.

INGREDIENTS:

1 c. uncooked reg. rice
1/4 tsp. curry powder
1 1/2 c. diced celery
1 c. frozen English peas, thawed
1/4 c. diced onion
1/2 c. vegetable oil
3 tbsp. soy sauce
2 tbsp. vinegar
1 tsp. curry powder
1/2 tsp. sugar
1/2 tsp. celery seed
1/4 tsp. salt
1/4 c. slivered almonds, toasted
Additional English peas, thawed (optional)
Celery leaves (optional)
Pimento strips (optional)

DIRECTIONS:

Cook rice according to package directions, adding 1/4 teaspoon curry powder; cool. Stir in celery, peas and onion; set mixture aside.

Combine oil, soy sauce, vinegar, curry powder, sugar, celery seeds and salt; mix well. Add to rice mixture; stir well. Sprinkle almonds on top; cover and chill 2-3 hours.

Garnish with additional English peas, celery leaves and pimento strips, if desired. Yield: 6-8 servings. Great served with chicken.