2Heat the oil in a heavy skillet and sauté the onions in it until tender.
3Add celery, green pepper, garlic, hot peppers, and ground beef. Cook, stirring until beef loses its pink color.
4In a small saucepan, melt the butter and blend in the flour and curry powder. Gradually add the broth and milk and bring mixture to a boil, stirring. Add salt and continue cooking until mixture thickens.
5Add curry sauce, tomato sauce, brown rice, pecans, and half of the cheese to the vegetable mixture. Mix well and season with salt. Pour mixture into an oiled casserole, sprinkle with remaining cheese and bake until the casserole is bubbly hot and the cheese on top has melted, about 25 minutes.
Watch as Irma Zigas cooks with her grandson Caleb, preparing her own take on Passover brisket (here's her recipe). There's love, there's respect and teaching, there are disagreements over chopping onions—it's family. Caleb and Irma aren't kosher, and neither is this recipe, but Irma's been making this brisket since her anti-Vietnam, pro-women's-rights activist days, when she needed to bring the family together but couldn't spend hours in the kitchen.