Bengal Curry With Pineapple Rice Recipe
Ingredients
1/4 cup shortening or cooking oil
4 pounds chuck or sirloin, cut in 1-inch cubes
1 cup onions, sliced
2 tablespoons curry powder
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
2 tablespoons fresh mint leaves or 1 teaspoon dried mint
1/4 cup unsifted all-purpose flour
3 cans beef bouillon
1 cup flaked coconut
1/4 cup lime juice
1 cup light cream
Directions
Brown the meat in oil or shortening approximately 20 minutes.
Remove meat from skillet.
Saute onions, spices and mint until onions are soft.
Remove pan from heat and add flour, bouillon and browned meat.
Simmer until tender, approximately 1 1/2 -2 hours.
Ten minutes before serving, stir in coconut, lime juice and light cream.
Heat 5 minutes.
Turn into chafing dish and serve with pineapple rice.5
Remove meat from skillet.
Saute onions, spices and mint until onions are soft.
Remove pan from heat and add flour, bouillon and browned meat.
Simmer until tender, approximately 1 1/2 -2 hours.
Ten minutes before serving, stir in coconut, lime juice and light cream.
Heat 5 minutes.
Turn into chafing dish and serve with pineapple rice.5
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