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Bengal Beef
Serves 6
"Turmeric contains molecules with powerful anti-inflammatory effects - and inflammation plays an important role in the development of cancer.
Adding kefir to the diet of mice grafted with human tumours caused a 70 per cent decrease in tumour growth, the authors say.... This dish goes well with basmati rice."
4 tablespoons (60 mL) olive oil
11/2 pounds (750 g) lean ground beef
4 onions, finely sliced
3 garlic cloves, minced
1 tablespoon (15 mL) curry powder
1 teaspoon (5 mL) ground turmeric
1 tablespoon (15 mL) flour
1 teaspoon (5 mL) salt, to taste
Freshly ground pepper
1/2 teaspoon (2 mL) ground cardamom
1 cube beef bouillon, crumbled (i skip this, it just boosts sodium)
11/2 cups (375 mL) water
1/4 cup (50 mL) vinegar
1/2 cup (125 mL) raisins
1/4 cup (50 mL) pine nuts
1/2 cup (125 mL) shelled pistachio nuts
11/2 cups (375 g) kefir or plain yogourt

Heat about 2 tablespoons (30 mL) olive oil in a large, heavy frying pan. Cook the beef and set aside. Drain pan, wipe and heat remaining oil. Brown the onions and garlic for 20 minutes over medium-low heat. Add the curry and turmeric and cook slowly for another couple of minutes. Mix in the flour and salt, stirring well. Add freshly ground pepper, then the cardamom, crumbled bouillon cube, water, vinegar, raisins and the beef and mix well, cover and let simmer 20 minutes. Remove from heat and stir in the pine nuts and the pistachio nuts. Serve topped with kefir or yogourt.

Approximate nutritional content per serving:
Calories.................................485
Protein.................................36 g
Fat........................................27 g
Carbohydrates......................26 g
Dietary fibre............................5 g
Sodium...........................680 mg (with bouillon cube)