New Zealand Curry

AllergyGirl's Note:

Perfect to serve when friends come over for dinner. It's sweet taste and fun "add-ons" make it kid-friendly too. It comes from a friend of our family's from New Zealand. If you can't find the powdered soup mixes, feel free to use canned mushroom soup and canned potato leek soup, just omit the 4-5 cups of water at the end.

• Total Time: 3 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 15

• 5 lbs lean beef chuck
• ½ cup curry powder
• ¼ cup gluten-free flour
• 4 onions , sliced
• 2 garlic cloves
• 4 ounces mushroom soup mix
• 4 ounces potato soup mix
• 1 tablespoon lemon juice
• 4 -5 cups water
• 1 cup fruit chutney
• ¼ cup orange marmalade
• 1 tablespoon tamari soy sauce
• 1 cup peanuts
• 1 cup shredded coconut
• 8 ounces diced tomatoes
• 1 cup raisins
• 1 cucumber
• 2 bananas

Directions:

1. Coat meat with curry and flour mixed together.
2. Brown with onions and garlic in pan with a small amount of vegetable oil.
3. When browned, remove from pan and place in casserole dish (9x13" or larger).
4. Sprinkle with soup mixes, stirring to coat meat.
5. In a bowl, combine marmalade, chutney, lemon juice, soy sauce, and a 1/2 cup of water. Pour over meat and add enough water to sauce for the sauce to be level with meat.
6. Bake at 300 deg. F for 2-3 hours.
7. Serve over rice. Provide peanuts, coconut, diced tomatoes, raisin, diced cucumbers, and diced bananas to sprinkle on top.