Title: Curry Delight
Categories: Fruit Ground Vegetable Beef
Yield: 7 Servings
| 2 | lb | Lean Ground Beef |
| 16 | oz | Tomatoes; 1 Cn |
| | | Curry Powder; 1 to 1 1/2 Tb |
| 1 1/2 | ts | Salt |
| 2 1/2 | c | Water |
| 1 | c | Onion; Chopped, 1 Lg |
| 1 1/4 | c | Apple; Cored, Chopped |
| 2 | ts | Beef Bouillon; Instant |
| 1 | c | Rice; Regular, Uncooked |
| GARNISH |
| | | Peanuts; Chopped |
| 2 | tb | Raisins |
| 2 | tb | Coconut; Optional |
| 1 | tb | Chutney; Chopped |
Cook and stir the meat and onion in a Dutch oven until the meat is brown.
Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining
ingredients except the peanuts, breaking up the tomatoes when you add them.
TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat
and simmer, covered, stirring occasionally, until the rice is tender, about
30 to 45 minutes. (A small amount of water can be added if necessary.)
Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN:
Turn the mixture into an ungreased 3-quart casserole. Cover and bake at
350 degrees F., stirring occasionally, until the rice is tender, about 45
to 55 minutes. Garnish with the chopped peanuts just before serving.