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Curry, Beef w/Fruit (M, TNT)
Source: A xerox of a page from some unidentifiable cookbook that says it is an appropriate dish for Tu B'Shevat
Serves: 4

2 tablespoons oil
1 onion, chopped
1-1/2 lbs. beef stew (I made meatballs out of 1 lb. of ground beef instead and mixed some curry powder, ginger, and minced onion into the meatballs before shaping them)
1-1/2 cups water
2 tablespoons lemon juice or apple cider vinegar
1 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground ginger (I used more, freshly grated would be better)
1/4 teaspoon ground cinnamon (I used a 2" cinnamon stick)
1 8-oz. package of dried fruits (apples, prunes, apricots and/or pears I added more dried apricots and prunes)
1/2 cup dark raisins
2 small bananas
1/2 cup peanuts (again, more is better here)

In a large skillet, over medium heat, heat the oil and sauté onions until tender. Push the onions to one side and add the meat, brown meat.

While meat is browning, combine the water, lemon juice (or vinegar), curry powder, salt, ginger, and cinnamon.

When the meat is browned, add liquid mixture to the skillet along with the dried fruit and raisins. Mix.

Bring liquid to a boil, cover skillet and lower the heat so that the liquid just simmers. Cook until the meat and fruit are tender (maybe 1/2 hour or so). Add water as needed.

Dice one of the bananas and stir into the curry before serving.

Arrange on platter, sprinkle peanuts across the top, and garnish with thin slices of the second banana.

Serve with rice, couscous, noodles, mashed potatoes, etc.

Poster's Notes:
Last week I was looking for new ways to prepare ground beef, and I appreciate all the helpful responses. If you too are looking for ways to empty your freezer before Pesach and need to disguise that ground beef, here's one I tried.

Posted by Muriel Harris

Nutritional Info Per Serving: N/A