2 tablespoons olive oil
4 cloves garlic, minced
1/8 teaspoon ground nutmeg
2/3 cup dry sherry
1/4 cup Cilantro, finely chopped
2 tablespoons lemongrass, finely chopped
1/2 teaspoon curry powder
1/2 teaspoon curry powder powder paste
1/4 teaspoon salt
1/2 teaspoon ground turmeric
2/3 cup pine nuts
1 1/2 teaspoons salt and pepper, to taste
1 pound ground beef
4 mushrooms, peeled and diced
6 tablespoons brown sugar
4 tablespoons lime juice
2 tablespoons split peas
1 (8 ounce) package mirin (liquid in the shape of pudding)
6 tablespoons skim milk
1 teaspoon grated lemon zest
Peel garlic, cloves, nutmeg, sherry, dry sherry, Cilantro, lemongrass, curry powder, curry powder paste, salt, turmeric, pine nuts and salt and pepper to taste.
In a large skillet over medium high heat, melt oil. Stir in meat, mushrooms, peas and milk until onions are cooked through and chicken is browned. Stir in lemon zest, peppercorns and pumpkin. Stir in milk. Reduce heat, cover and simmer 50 minutes. Simmer 5 to 10 minutes, turning and stirring.
This recipe was very good and very easy. However, when you add the whole chickpea, it gets very soupy. But I sort of blended it myself. I would recommend instead of just using the can if you prefer. Thanks for the tip, Ed!
I put this together while visiting relatives in Orange County, CA. It is a wonderful, easy, and most people love it. My husband and I raved about this as we made it...people wanted it so badly we took it to the restaurant and lit it, added the garnish of fresh minced garlic, fresh cracked black pepper, and fresh minced ginger...it was the envy of the family, and everyone enjoyed it. Thanks so much for sharing on AllRecipes!