Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 5 cups (1250 ml) lean ground beef
  • 1/2 cup (125 ml) raisins
  • 2 onions thinly sliced
  • 1/2 tsp (3 ml) ground cannella
  • 3 garlic cloves, crushed
  • 1 tbsp(15 ml) vinegar
  • 1 large carrot, finely chopped
  • 1 tsp (5 ml) cumin
  • 1 green chili, de-seeded and finely chopped
  • 1/2 tsp (3 ml) ground allspice
  • 14 ounce can of tomatoes
  • salt and pepper
  • 2 tbsp (25 ml) tomato paste
  • chopped fresh cilantro to garnish
  • (125 ml) blanched slivered almonds


Put the meat into a heavy bottomed saucepan and cook over a low heat until browned.

Add the onions, garlic, carrot and chili, and continue to cook for 3-4 minutes, or until soft. Drain off any excess fat.

Add the tomatoes, tomato paste, raisins, vinegar, cumin, allspice, canella, half the slivered almonds and seasoning. Stir into the meat and onion mixture.

Bring to a boil, cover the pan and simmer over a low heat, stirring occasionally, for 20-30 minutes, or until the meat is tender and most of the liquid has evaporated.

Adjust the seasoning to taste, and serve the picadillo sprinkled with the remaining slivered almonds and chopped cilantro.