Yield: 2 Servings
3/4 lb Ground ostrich
1/4 lb Lean ground pork
1/2 cup Raisins
1/2 cup Beef broth
1 clove Garlic, minced
1/2 Scallions, finely chopped
1 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
1-1/2 cups Stewed tomatoes
1 tablespoon Vinegar
1 small Hot pepper, finely chopped
1/4 teaspoon Ground cumin
Pinch of cloves
1/2 cup Blanched almonds, slivered
Soak raisins in heated beef broth. Heat 1 tablespoon vegetable or olive oil in a saucepan and sauté the garlic, scallions, ostrich and pork for five minutes.
Add the remaining ingredients, except the almonds, to the broth. Simmer for 30 minutes. Add the meat mixture, stir in the almonds. Serve hot with rice.