South African Beef Curry

Servings: Makes 11 Servings

Ingredients:
3 lbs boned, fat-trimmed beef chuck
2 onions (1lb total) peeled and chopped
¼ cup curry powder
2 tbsp mustard seed
1 tsp minced garlic
1 tsp ground dried turmeric
2 cups fat-skimmed beef broth
1 ¼ lbs Roma tomatoes, rinsed, cored, and chopped
2 tbsp minced fresh finger
1 firm-ripe banana (about 5 oz), peeled and thinly sliced
About ½ cup mango chutney
About 1/3 cup sweetened shredded dried coconut
Cucumber yogurt sauce
About 6 cups hot cooked rice
Salt

Preparation:

Rinse beef, pat dry, and cut into 1-inch chunks. In a 5- to 6-quart pan, combine beef, onions, and 1 cup water. Cover and bring to a boil over high heat; reduce heat and simmer 30 minutes. Uncover, turn heat to high, and stir often until liquid evaporates and meat and onions are lightly browned, 5 to 7 minutes. Spoon out and discard any fat.

Add to pan the curry powder, mustard seed, garlic, and turmeric; stir until spices are more fragrant, about 1 minute. Add broth, tomatoes, chilies, and ginger; stir to free browned bits. Return to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, 2 to 2 1/2 hours.

Put banana, chutney, coconut, and cucumber yogurt sauce each in separate small bowls.

Ladle beef curry over rice on plates. Add banana, chutney, coconut, cucumber yogurt sauce, and salt to taste.