Beef Curry with Fruit

My sister-in-law sprang this one on me without telling me what was in it. That is probably a good thing because I may not have tried it had I known what was in it. This uses a strange mix of ingredients that I wouldn't have thought would go well together but they do.

• Ready In: 9 hrs 20 mins
• Serves: 6

Ingredients

• 2  lbs boneless beef chuck roast
• 1⁄2 cup  chopped onion
• 1  tablespoon  vegetable oil or 1  tablespoon olive oil
• 1 (15 1/4ounce) can pineapple chunks (in juice)
• 2⁄3 cup  orange juice
• 2  tablespoons quick-cooking tapioca
• 1  tablespoon brown sugar
• 2 -3  teaspoons curry powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup dried fig, coarsely chopped
• 3  tablespoons currants
• 1 (16 ounce) can  unpeeled  apricot halves in light syrup, drained and halved
• 4  cups  hot cooked couscous or 4  cups rice
•  chopped fresh cilantro

Directions

1. Trim all the fat you can from the meat.
2. Cut roast into 3/4-inch cubes.
3. In a big skillet, heat oil; cook meat and onion until meat is browned, stirring frequently (may have to do this in two batches); drain off fat.
4. In a 4-quart slow cooker, add the undrained pineapple, orange juice, tapioca, brown sugar, curry powder, salt, and pepper; stir to mix it all up.
5. Add the meat and onion.
6. Cover and cook on low for 7-9 hours.
7. Add in the fruit; cover and cook on high for 30 minutes or until heated well.
8. Season more to taste if needed.
9. Serve over couscous.
10. Sprinkle cilantro over the top.