Curried Beef or Lamb

Author

Unknown

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Recipe

Measurements	Ingredients
2 Pounds	Lean Beef or Lamb, Cut in 1” Cubes
1 Cup	Water
2	Bouillon Cubes
1 Can	Tomato Paste
1 $\frac{1}{2}$ Teaspoons	Ginger
1 Clove	Garlic, Diced
1 Teaspoon	Salt
$\frac{1}{2}$ Teaspoon	Pepper
1 Teaspoon	Worcestershire Sauce
1 $\frac{1}{2}$ to 2 Teaspoons	Curry Powder
$\frac{1}{2}$ Cup	Grated Coconut
$\frac{1}{2}$ Cup	Seedless Raisins
2	Tart Apples, Diced
1 Large	Onion, Diced
1 $\frac{1}{2}$ Teaspoons (Optional)	Coriander

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Instructions

1. Dice the tart apples and the large onion.
2. Place meat (2 lbs lean beef or lamb, cut in 1” cubes) in a large skillet or stew kettle.
3. Add all other ingredients: 1 cup water, 2 bouillon cubes, 1 can tomato paste, 1 $\frac{1}{2}$ teaspoons ginger, 1 diced clove garlic, 1 teaspoon salt, $\frac{1}{2}$ teaspoon pepper, 1 teaspoon Worcestershire sauce, 1 $\frac{1}{2}$ to 2 teaspoons curry powder, $\frac{1}{2}$ cup grated coconut, $\frac{1}{2}$ cup seedless raisins, the diced tart apples, the diced large onion, and 1 $\frac{1}{2}$ teaspoons coriander (optional).
4. Cover the skillet or kettle.
5. When the mixture comes to a steaming point, reduce heat to simmer.
6. Stir occasionally.
7. Should more liquid be required, add either water or tomato juice. The mixture should be a thick sauce, not a thin mixture.
8. Cook for approximately 2 hours, or until the meat is tender.
9. Serve over hot rice.

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Note

Serves 4-6

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