
I made this recipe using a mixture of 1/2 organic ground beef and 1/2 ground venison, and you can probably use other ground meat such as turkey or chicken. I used Bolst's brand hot curry powder, available around here at Indian groceries--Greg brought back a can from his most recent trip to Bangalore, India--but you can use whatever curry powder you prefer. The raisins or currants add a pleasant sweet counterpoint to the savory curry flavor.
Ingredients
1 large acorn squash
1 lb ground beef or other ground meat
1 Tbs ghee (clarified butter) or vegetable oil
1 cup chopped onion
2 small sweet peppers such as lipstick peppers*, de-seeded and diced
1 small jalapeno pepper, preferably a ripe red jalapeno, de-seeded and diced
2 cloves garlic, minced
1 heaping Tbs curry powder
1/2 cup raisins or red currants


When meat and squash are fully cooked, carefully remove the squash halves from the microwave and place on a platter or dish cut-side up. Use a large spoon to stuff each squash half with the curried ground beef. Serve hot. If you have leftover curried meat, you can refrigerate and enjoy later over rice, on its own or even in a pita.
Zestfully yours,
Gloria

*Lipstick peppers are a mild pepper that's longer than a jalapeno pepper. Their flesh is thick and meaty and their flavor is very sweet with fruity notes, making them an excellent choice to enjoy raw in salads or with dips. Lipstick peppers are longer than a jalapeno pepper, about 2 or 3 inches long. They're a beautiful deep green when unripe, and turn bright reddish-orange when ripe.
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