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Bengal Curry and Pineapple Rice
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Recipes by Crimsonwolf

Imbolc Living

Bengal Curry and Pineapple Rice





1/4 cup shortening

4 pounds chuck, cut into 1-inch cubes

1 cup sliced onion

2 tablespoons curry powder

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon ground cloves

1/4 cup slivered crystallized ginger

2 tablespoons chopped fresh mint or  1 teaspoon dried mint leaves

1/4 cup unsifted flour

3 10-1/2-ounce cans bouillon, undiluted

1 cup canned flaked coconut

1/4 cup lime juice

1 cup half and half




Cashew nuts, chopped

Cucumber, chopped

Chutney or preserved kumquats




The day before serving, make the curry.  In hot shortening, in large Dutch oven, saute beef cubes, turning until browned all over - about 20 minutes.  Remove the beef cubes as they brown.  Add 2 tablespoons drippings and saute onion, curry powder, salt, pepper, cloves, ginger and mint about 5 minutes.  Remove from heat and add flour, stirring until well combined.  Gradually stir in bouillon.  Return beef to Dutch oven and bring to a boil.  Reduce heat; simmer, covered, 1-1/2 hours or until beef is tender.  Remove from heat, let cool; refrigerate, covered, overnight.  About 40 minutes before serving, let curry stand at room temperature 15 minutes.  Prepare curry accompaniments and put each into a small serving bowl. Over medium heat, gently reheat curry for about 20 minutes, stirring occasionally.  Stir in coconut, lime juice, and half and half.  Heat gently about 5 minutes.  Turn into chafing dish.  Serve with Pineapple rice (See index)surrounded by curry accompaniments.

Serving Information

Serves: 8



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