1. Pat beef dry on paper towels. Heat oil in large Dutch oven over high heat. Add half the beef and brown well on all sides. Transfer with a slotted spoon to a bowl. Repeat with remaining beef and set aside. Drain oil. 2. Heat oven to 350F. Melt butter in Dutch oven over medium heat. Add onions, garlic, ginger and jalape=F1o. Cook, stirring occasionally, until lightly browned, about 10 to 15 minutes. Add coriander, cumin, turmeric, salt and pepper and cook 2 minutes. Add beef, tomatoes with liquid and 2 cups water; bring to a boil. Cover and bake 1 1/2 hours or until beef is tender. 3. Meanwhile, bring 1 1/2 quarts of salted water to a boil in a large saucepan. Add cauliflower and simmer until tender, 5 to 7 minutes. With a slotted spoon, transfer to a medium bowl. Cook carrots in the same saucepan until tender, 5 to 7 minutes, and then add to the cauliflower. Cover potatoes with hot water in a small saucepan and bring to a boil. Cook until tender, 10 to 15 minutes. Drain and add to vegetables. 4. Add vegetables and peas to Dutch oven. Cover and bake until heated through, about 10 minutes. (Can be made ahead. Cool. Cover and refrigerate up to 3 days. Heat in 350F. oven 20 minutes.) Makes 8 servings. NOTES : Weve come up with a special curry blend for this aromatic stew, packed with spices and veggies. Try it with lamb, too. Prep time: 40 minutes ; Baking time: 1 hour 40 minutes ; Degree of difficulty: Easy Recipe by: Ladies Home Journal: http://www.lhj.com Recipe by A Standing Invitation Cookbook Posted to recipelu-digest by "Valerie Whittle"
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 8|
|Calories from Fat: 200 (50%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 76.5mg||24 %|
|Sodium 118.6mg||4 %|
|Potassium 1056.8mg||28 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 17.5g|
|Protein 27.5g||39 %|
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Calories per serving: 398
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