Thursday, December 27, 2012


 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        African
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Vegetable oil
    2       lb           Beef chuck, cut into
      1/4   c            Water
    4                    Medium green plantains, or
                         1 1/2-inch pieces
                         Small green (unripe) banana
      1/2   ts           Salt
                         Peeled and cut into 1/2-inc
      1/4   ts           Freshly ground black pepper
    1                    Small onion, coarsley
    1                    Fresh hot chile pepper, such
                         As jalapeno, seeded and
    1       t            Curry powder
    1       t            Ground coriander seed
                         Thick slices
    3       tb           Fresh lemon juice
    1       c            Well-washed chopped spinach
                         Leaves (about 5 ounces)
    2       tb           Unsalted buter, softened
      1/2   c            Freshly grated coconut
       In a 5-quart Dutch oven, heat the oil over medium-high heat. Sprinkle
   the beef with the salt and pepper. In batches, add the beef and cook,
   turning occasionally, until browned on all sides, 8 to 10 minutes. Using a
   slotted spoon, transfer the browned beef to a plate and set it aside.
       Add the onion and chile pepper to the Dutch oven. Reduce the heat to
   medium and cook, stirring often, until the onion has softened, about 3
   minutes. Add the curry powder and coriander, and stir for 1 minute. Return
   the beef to the Dutch oven, and stir in the water. Reduce the heat to low
   and cook, covered, until the meat is tender and the liquid has almost com-
   pletely evaporated, about 1 hour. (If the stew looks as if it's drying
   out, add a little more water.)
       Preheat the oven to 350. Lightly butter a 9-inch square baking dish.
       In a large bowl, combine the plantains and spinach, and mash together
   with a fork until fairly smooth. Stir in the beef stew. Spread the mixture
   evenly in the prepared baking dish, and dot the top with the butter.
       Bake until the top is golden brown, about 30 minutes. Sprinkle with
   the grated coconut if desired, and serve immediately.

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