Spicy Matoke

* Exported from MasterCook *

SPICY MATOKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Vegetable oil
2 pounds Beef chuck -- cut into
1/4 cup Water
4 Medium green plantains -- or
1 Small green (unripe) banana
1/2 teaspoon Salt
Peeled and cut into 1/2-inc
1/4 teaspoon Freshly ground black pepper
1 Small onion -- coarsley
Chopped
1 Fresh hot chile pepper -- such
As jalapeno -- seeded and
Chopped
1 teaspoon Curry powder
1 teaspoon Ground coriander seed
1 Thick slices
3 tablespoons Fresh lemon juice
1 cup Well-washed chopped spinach
Leaves (about 5 ounces)
2 tablespoons Unsalted buter -- softened
1/2 cup Freshly grated coconut
(optional)

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.






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