BEEF CURRY WITH FRUIT

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Beef Curry with Fruit image

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.

Provided by gretchengr

Categories     Curries

Time 9h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs boneless beef chuck roast
1/2 cup chopped onion
1 tablespoon vegetable oil or 1 tablespoon olive oil
1 (15 1/4 ounce) 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

Steps:

  • Trim all the fat you can from the meat.
  • Cut roast into 3/4-inch cubes.
  • 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.
  • 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.
  • Add the meat and onion.
  • Cover and cook on low for 7-9 hours.
  • Add in the fruit; cover and cook on high for 30 minutes or until heated well.
  • Season more to taste if needed.
  • Serve over couscous.
  • Sprinkle cilantro over the top.

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