David de Jongh's Cookbook
Beef Curry Rosemary de Jongh
Ingredients
| ½ lb. Ground Chuck | 2 oz. Golden raisins | |
| Small onion | 1 tsp. Flaked coconut | |
| 2 tbsp. Curry powder | ¼ cup Milk | |
| ¼ tsp. Chili powder | 1 - 3 tsp. sugar | ) |
| 4 strips Green pepper | Salt | ) to taste |
| 2 Mushrooms, sliced | Pepper | ) |
| ½ can Tomato sauce | ||
Procedure
Brown meat and onions together in a medium saucepan, over low heat. Add curry powder and chili, and continue browning another two minutes. Add just enough water to cover, then add remaining ingredients. Simmer 30 minutes or longer (the longer it cooks, the better it gets).
Serve with long grain or brown rice, and dahi (plain yoghourt with cucumber strips) and sliced banana sprinkled with lemon juice. Guinness, Abita Turbo Dog or another dark beer will cool your throat very nicely as well!
If you can find Green Label Mango Chutney to go with curry, so much the better. Also, pappadoms, white corn "restaurant style" nachos, or pitta bread are good as side dishes. Mmmmm-hmm! I'm getting hungry just thinking about it!
Note for U.K subscribers: 1 tbsp. = 1 dessertspoon
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