Categories: Beef, Lamb/mutton, Persian 
      Yield: 6 servings 
  
      2 tb Vegetable oil 
      1 lg Onion, chopped 
  1 1/2 lb Ground lean beef or lamb 
    1/4 ts Allspice, ground 
    1/4 ts Madras curry powder 
           Salt & pepper to taste 
      2 tb Rose water 
    1/2 c  Currants, dried 
    1/2 c  Almonds, chopped 
  
  Heat oil in a large skillet. Add onion. Saute until onion is tender. 
  Add meat. Cook until browned and crumbly. Drain off fat, if 
  necessary. Add allspice, curry powder, salt and pepper to cooked 
  meat. Cook 3 minutes to blend flavours. Add remaining ingredients. 
  Reduce heat and cover. Simmer over low heat 15 minutes, stirring to 
  prevent sticking. Serve hot.