Curried beef and bananas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | Onion; chopped | |
| 1 | pounds | Sirloin steak (or substitute chicken); diced |
| 3 | Small; hot green chiles, such as Serranos; seeds and stems removed; chopped | |
| Salt to taste | ||
| 1 | tablespoon | Malawi curry powder (see recipe) |
| 1 | teaspoon | Freshly ground cloves |
| 3 | larges | Tomatoes; chopped |
| 3 | cups | Water |
| 4 | Unripe bananas; quartered lengthwise and cut into 2-inch slices | |
Directions
"This Tanzanian specialty has the tantalizing aroma of cloves in addition to the curry spices. Make certain that you select green bananas for this dish, or your curry will be overly mushy. Chicken may be substituted for the beef and the cooking time reduced to a total of 40 minutes." Heat the oil in a skillet and saute the onion until it is light brown, about 5 minutes. Add the steak and saute for 1 minute, then add the chiles, salt, Malawi Curry Powder, and cloves. Saute for 10 minutes, stirring constantly.
Add the tomatoes and the water and simmer, uncovered, for 40 minutes, stirring occasionally. The sauce should be reduced considerably. Add the bananas and cook until both the meat and the bananas are tender, 20 minutes or more. Serve with white rice, sliced tomatoes, and curry condiments.
Notes: My apologies for not posting this recipe earlier; but I was at work when the thread regarding chiles and bananas appeared, and didn't have access to the book from which it comes. That book is "A World of Curries", by Dave DeWitt and Arthur Pais (ISBN 0-316-18224-9), and is published by Little, Brown & Company. -- Richard Strayer Los Angeles, CA, USA CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .