Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ pounds | Beef Stew Meat -- cut in 3/4 |
\N \N | In peices |
2 tablespoons | Cooking Oil |
1 medium | Onion -- chopped |
1 \N | Clove Garlic -- minced |
1 \N | Coconut -- fresh |
16 ounces | Tomatoes, Canned -- cut |
1 teaspoon | Salt |
1 teaspoon | Ground Coriander |
9 ounces | Green Beans, Frozen -- cut |
1 cup | Long-Grain Rice |
1 cup | Chopped Peanuts -- unsalted |
In a large saucepan or dutch oven brown beef, half at a time , in hot oil; remove and set aside reserving drippings. In drippings cook onion and garlic until tender but not brown . return all meats to saucepan ; Drain off fat. Puncture eyes in base of coconut . drain milk from coconut; add enough water to coconut milk to measure 2 cups liquid per coconut. Stir coconut liquid ,undrained tomatoes , salt, and coriander into meat mixture.
bring to boiling ; reduce heat . cover ; simmer about 1 hour. Stir in beans , rice , and peanuts . Simmer covered for 25 to 30 minutes or until liquid is absorbed and meat and rice are tender.
Recipe By :
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