INGREDIENTS

INSTRUCTIONS

In a 5-quart Dutch oven, heat the oil over
medium-high heat. Sprinkle the beef with the salt and
pepper. In batches, add the beef and cook, turning
occasionally, until browned on all sides, 8 to 10
minutes. Using a slotted spoon, transfer the browned
beef to a plate and set it aside.
Add the onion and chile pepper to the Dutch oven.
Reduce the heat to medium and cook, stirring often,
until the onion has softened, about 3 minutes. Add the
curry powder and coriander, and stir for 1 minute.
Return the beef to the Dutch oven, and stir in the
water. Reduce the heat to low and cook, covered, until
the meat is tender and the liquid has almost com-
pletely evaporated, about 1 hour. (If the stew looks
as if it's drying out, add a little more water.)
Preheat the oven to 350. Lightly butter a 9-inch
square baking dish.
In a large bowl, combine the plantains and
spinach, and mash together with a fork until fairly
smooth. Stir in the beef stew. Spread the mixture
evenly in the prepared baking dish, and dot the top
with the butter.
Bake until the top is golden brown, about 30
minutes. Sprinkle with the grated coconut if desired,
and serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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