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 1-1/2"
- pieces
1/4 c Water
4 md Green plantains, or sm green
- (unripe) bananas -- peeled &
- cut into 1/2" slices
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 sm Onion -- coarsley chopped
1 Fresh hot chile pepper, such
- as jalapeno -- seeded and
- chopped
1 ts Curry powder
1 ts Ground coriander seed
3 tb Fresh lemon juice
1 c Spinach (5 oz) -- well-washed,
- chopped
2 tb Unsalted butter -- softened
1/2 c Freshly grated coconut
- (optional)
In a 5 qt 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 completely evaporated, about 1 hour. (If
the stew looks as if it's drying out, add a little more water.)
Preheat the oven to 350 F. Lightly butter a 9" 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.
