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to 3 1/2 pounds boneless beef chuck . 1/4 cup salad oil
1 apple, peeled, cored and chopped coarsely
4 medium onions, sliced
2 heaping teaspoons curry powder
1 teaspoon pepper !• 1 teaspoon salt
1/2 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon rose water (at any Mideastern grocery) ' ■ 2 tablespoons tomato paste
1 can beef broth
1/2 cup dry vermouth
1/2 cup white raisins , 1/2 cup toasted whole blanched almonds
1/2 cup toasted coconut
Parsley
(Jut meat into 1 1/2 inch cubes cubes. In 6 quart Dutch oven, heat 1/4 cup oil. Saute cubes of beef until brown. Remove with slotted spoon. In the drippings, saute the apple and sliced onions. Stir till golden. Add curry powder, pepper, salt, cardamom, cinnamon, rose water, tomato paste. Stir well, add beef broth, vermouth and raisins. Stir well, add beef cubes. When it comes to a boil, reduce heat to simmer. Cook for 2 hours, or until meat is tender. Serve over hot rice, sprinkle top with almonds, coconut and chopped parsley. Makes* 6 servings
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