INGREDIENTS

INSTRUCTIONS

Rinse beef under cold water, dry well with paper towels. Dredge meat with
flour on both sides Peel and puree mango and set aside
In a large casserole with a tight fitting lid, over medium-high heat, add 2
to 3 Tbsp. chicken fat or oil. Add beef and cook until side is well
browned, 5 to 7 minutes. Turn beef and cook until second side is also well
browned - 4 to 5 minutes longer,. Remove to a plate, and set aside.
Add remaining chicken fat or oil and onions. Cook until onion is softened
and beginning to colour, 3 to 5 minutes. Stir in garlic and cook 1 minute
longer. Pour in tomatoes and their juice, srirring to break up tomatoes and
scrape any meat juices. Add pureed mango, salt, red pepper flakes, chili
powder, cinnamon stick , bay leaves and honey. Cook stirring often, 2 to 3
minutes.
Return beef to casserole and pour enough water to just cover meat. Cover
tightly and simmer over medium-low heat 1 1/2 hours. Check from time to
time to see if there is enough water.
Rinse and drain the beans, add to the casserole with the carrots, sweet
potato chunks, and prunes. Cover and cook over medium heat, 30 minutes
longer, adding a little more water if necessary.
Remove meat to a deep serving platter. If liquid is too thin, reduce over
medium-high heat until slightly thickened, 5 to 10 minutes. Spoon
vegetables and beans around beef. Pour sauce over meat and sprinkle meat
and vegetables with chopped coriander. Serve meat cut into thin slices.
Posted to JEWISH-FOOD digest V97 #037 by alotzkar@direct.ca (Al) on Jan 31,
1997.

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