Moroccan Beef Curry

Again I have left it too long since my last post, but be assured that does not mean I have stopped cooking.....NEVER!!

However, today I will not be sharing any recently cooked dishes, but instead a dish I have been making for a couple years and just never got around to posting it.
This is one of my guy's favourites. I didn't go searching for recipe ideas to get inspiration for this dish. It is from my own inspired creativity. I didn't feel like going to the shop so I had a rummage through our cupboards, and feeling I have some idea what Moroccan food consists of I figured these ingredients would work well....and success! :)
Although if anyone recognizes this to be similar to a dish which actually already exists please feel free to let me know the name! :)

500g lean ground beef

olive oil

1 can chick peas

1 large onion (chopped)

2 cloves garlic (crushed)

2 stalks of celery (thinly sliced)

1/2 cup raisins

3/4 cup yoghurt (preferably greek style, but for less fat you can use plain)

2-3 heaped tbsp of curry paste (mild, medium or hot is your choice)

2 tsp celery salt

Instructions:

- In a pan cook the onion, celery and garlic with olive oil on low-medium temperature until all has softened (about 7 minutes). Add beef and cook on medium heat until browned.

- Stir in celery salt and curry paste, cooking for another couple minutes. Now stir in the yoghurt and raisins and cook on a low heat for about 8 minutes.

This can be served with rice, cous cous or flat bread and dips.

Cucumber and yoghurt dip is a nice accompaniment, especially if you've made the curry quite spicy.

This time I've served with cous cous, a little flat bread with cucumber dip and houmus, as well as some roasted vegetable.

QUESTION: Does anyone know the authentic correct spelling of the word 'houmus' ??