Prep 20 mins
Cook 1 hr 20 mins
I'm posting this for ZWT 2006 (African Region). It is an African Curry dish and as I love Curry and also love fruit in savory dishes I thought it might be a good one in case anyone else shares these same likings.
- 1 cup dried apple
- 1⁄2 cup dried pitted prunes
- 1⁄2 cup raisins
- 1 1⁄2 cups water
- 1 1⁄2 lbs boneless lamb shoulder or 1 1⁄2 lbs beef chuck, well trimmed, cut into 1 inch cubes
- 1 teaspoon salt
- 2 tablespoons oil
- 1 cup chopped onion
- 2 tablespoons curry powder
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1⁄4 cup salted peanuts, coarsely chopped
- 2 medium bananas
- Combine the apples, prunes and raisins in a bowl, pour the water over them and let soak for at least an hour, turning the fruit occasionally.
- Dry the cubed meat with a paper towel and sprinkle them with the salt.
- In a heavy large skillet, heat the oil over moderate heat until it is hot enough that a haze forms above it; brown the meat in the hot oil in 2 or 3 batches, turning the meat even ly to get them a good rich brown color; as they brown transfer to a plate and set aside.
- Pour off all but about 2 tbsps of the fat from the pan and drop in the onions; stir constantly and scrape up the browned bits from the bottom of the pan; cook the onions for about 3 to 4 minutes, until they are soft.
- Reduce the heat to low, add the Curry powder and stir for 2 minutes or so to toast the Curry a bit, thus intensifying it's flavor ( a step you should always take when using Curry powder; it leeches any bitterness from some of the stronger spices in Curry).
- Return the meat to the pan, along with any liquid that has accumulated around it; stir in the fruits along with their soaking water, the vinegar and the lemon juice.
- Bring to a boil over high heat, then reduce the heat to low.
- Partially cover the skillet and simmer for about one hour or until the meat is tender and shows no resistance when poked with a sharp knife.
- Check the pan periodically and if it looks too dry, add up to a 1/4 cup water, a few tablespoons at a time; when the curry is done however, most of the liquid should be dried up as this is a dryer curry not a soupy one.
- Taste for seasoning and mound the curry on a heated platter; just before serving sprinkle with the peanuts and slice the bananas and arrange around the curry.
- Serve with hot rice, preferably Jasmine, and your favorite chutney.
- Also, I like a hotter curry and have found that adding an additional 1/2 tbsp of curry powder or paste does the trick, especially if I am serving with a hot chutney.