Jamaican Casserole

A simple and delicious dish for an informal dinner, Jamaican Casserole may be served with a green salad and garlic bread and, to drink, some cold lager.

2 oz. seasoned flour, made with

2 oz. flour,

1 teaspoon salt and

½ teaspoon black pepper

3 lb. stewing steak, cut into

1-inch cubes

2 oz. butter

4 tablespoons vegetable oil

2 onions, thinly sliced

1 green chilli, seeded and finely chopped

1 garlic clove, chopped

1 teaspoon ground ginger

14 oz. canned peeled tomatoes, coarsely chopped

½ teaspoon dried thyme

Put the seasoned flour on a plate and roll the meat cubes in it to coat them thor-oughly on all sides.

In a medium-sized flameproof cas-serole, melt the butter with the oil over moderate heat. When the foam subsides, add the meat and cook, turning occasion-ally, for 5 minutes, or until the cubes are lightly browned on all sides.

With a slotted spoon, remove the meat from the casserole and set aside on a plate.

Add the onions, chilli, garlic and ginger to the pan. Stir well and fry, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown.

Return the meat to the casserole and add the tomatoes, with their can juice, and the thyme.

Cover the casserole, reduce the heat to low and simmer gently for 3 hours, or until the meat is tender.

Remove the casserole from the heat and serve at once.

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