|Vegetable oil||1 Tablespoon|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Ground chuck||3⁄4 Pound|
|Chopped white onion||1⁄4 Cup (4 tbs)|
|Tomato||1 Large, peeled, seeded, finely chopped|
|Tomato paste||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Sliced pimiento stuffed green olives||2 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
1. Heat oil in 10-inch (25-cm) skillet over medium heat until hot. Add almonds; cook and stir until golden, 2 to 3 minutes. Remove with slotted spoon; drain on paper toweling.
2. Crumble beef into skillet; cook over medium heat, breaking up beef into small pieces, until no longer red, about 5 minutes. Add onion; saute until onion is soft, about 4 minutes. Add tomato, tomato paste and garlic; saute 2 minutes. Stir in remaining ingredients; reduce heat to low. Simmer, covered, 15 minutes.
3. Uncover skillet; increase heat to medium-low. Cook until most of the liquid has evaporated, about 3 minutes. Skim and discard fat. Stir in almonds; let stand, uncovered, just until cool enough to handle.