Picadillo - cooking recipe

Ingredients

1 1/2 lb. ground turkey or lean ground beef
1 Tbsp. olive oil
2 garlic cloves, crushed through a press
1 large onion, chopped
1 green bell pepper, chopped
1 (14 1/2 oz.) can cut up, peeled tomatoes, undrained
1 (6 oz.) can tomato paste
1/2 c. dry sherry
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. dry mustard
1/8 tsp. ground cinnamon
pinch of ground cloves
3/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. brown sugar
1/2 c. raisins
1/2 c. coarsely-chopped pimiento-stuffed green olives
1/2 c. slivered almonds, toasted

Preparation

In a 4 or 5-quart flameproof casserole, cook meat in oil over medium-high heat, stirring to break up lumps, until browned, 5 to 7 minutes.
(If using beef, drain off excess fat.)
Add garlic, onion and green pepper.
Cook, stirring often, until onion is tender, about 3 minutes.
Stir in all remaining ingredients except almonds. Heat to boiling, stirring occasionally.
Reduce heat to low and simmer, uncovered, 15 to 20 minutes.
Serve hot, garnished with almonds.