Beef Curry
submitted by: Lady Revel
1 package shredded coconut
1 cup boiling water
1lb stewing beef (cut into 1" pieces or so)
1 bay leaf
1 stick of butter (or 1/4lb of butter, whichever measurement you prefer
)
2 large onions, chopped into medium pieces
2 cloves of garlic
3 tbls of Curry Powder (whichever kind you like, I prefer HOT, HOT, HOT)
2 (two) - 8 oz cans Tomato Sauce
1 tomato, chunked
1 cucumber, diced to roughly the same size pieces as the tomato
1/4 cup vinegar
1 cup meat stock
peanuts
chutney (you can make this or buy it - Major Grey's is a good brand - I would be happy to PM anyone my Pear Chutney recipe)
Put stewing beef in pot and add cold water to cover and bay leaf. Simmer 1 hour. While meat is simmering, take a small bowl and add the chunked tomato and cucumber. Pour vinegar over the top and place in refrigerator to marinate. Make coconut milk by adding 1 cup boiling water to the coconut. Let sit for a few minutes, then strain, reserving 1 cup coconut milk. The coconut itself will be used as a topping later. When meat is cooked, get a nice big skillet and melt butter (yes, the whole stick
), add garlic and two chopped onions and cook the onions until translucent. Add curry powder and stir. Drain meat (reserving 1 cup stock!) and add to skillet. Turn the meat so the pieces are covered with spices for about three minutes. Add coconut milk, the meat stock and tomato sauce. Simmer 2 hours. Serve over rice (you may want to cook the rice in the rest of the meat stock).
Top with chutney, peanuts, coconut and the tomato and cucumber mixture.
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