African Curry Stew

(from my Irish friend Bill Walsh)

This is a wonderful African Curry that was taught to me by my good friend Bill Walsh. His family learned how to make this while living in Africa. It is somewhat sweet (due to the fruit) and gets rave reviews from all who taste it! The amounts are "guestimates" so you will have to find the exact blend by taste and consistency. Enjoy!!

Serves: 4
Cooking time: About 2 hours

Ingredients (for 4)

400 g	stewing beef, cut into large cubes
4	medium onions, halved and sliced
4	cooking apples, grated
3 cloves	garlic, minced
2-3 tsp	curry powder (this needs to be adjusted by taste later)
1/2 bottle	chutney (e.g., Sharwood's mango)
1 cup	beef stock
	water
2	bananas, diced just before adding
2 Tblsp	coconut (optional)

Preparations (in large stewing pot)

Soften onions.
Brown the meat.
Add garlic and cook about 2 minutes.
Add curry powder and grated apples.
Cover with beef broth and add extra water to just about cover the meat.
Add chutney.
Slow simmer an hour or two. Check now and then that there is enough liquid and add more water if necessary.
20 minutes before serving, add bananas and coconut.
Taste and add more curry to taste.

Serve

Over couscous or rice when meat is cooked.

Side Garnishes

chutney

fruit (e.g., apples, bananas, mandarins - I dip them in lemon juice to keep from browning)

peanuts

coconut

Tips

Chicken can be substituted for the beef (and chicken stock for the beef stock). In this case you can use with or without the bones.
If you would like the sauce thicker you can thicken with some flour before serving. I have never done this as I find the bananas tend to thicken it when they are added.
There are many different types of chutney. I usually use a mango or hot mango chutney and use 2-3 different types both in the stew and offered as a garnish.