Monday, 27 July 2009

Dutch Rice Curry Casserole

  • 2 cups uncooked brown rice
  • 1kg chuck steak cut to bite size
  • 1 small can pineapple pieces in syrup
  • 1 cup large slices of celery
  • 2 large carrots, cut in large slices
  • 2 large onions, cut in large pieces
  • 1 clove of garlic, crushed
  • 1/2 cup desiccated or shredded coconut
  • 2 1/2 cups of beef stock
  • 2 tbs oil
  • 3 tbs curry powder
  1. Set oven to 180 C so it can pre-heat while preparing the ingredients
  2. Heat oil in a large frying pan or wok
  3. Saute the curry powder with the garlic in the pan
  4. Add the meat and brown thoroughly on all sides
  5. Add the vegetables and saute for 5 minutes
  6. Add all the remaining ingredients (except the coconut) and lightly combine
  7. Transfer to a casserole dish and cover with a well fitting lid
  8. Bake in oven for 3 hours
  9. Sprinkle with coconut and serve

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