The unusual mélange of people in South Africa---native Africans, Malaysians, Indians, Dutch, British, French, and Ashkenazic Jews---has produced an intriguing selection of delectable local dishes, such as this stew, which is quite appropriate to serve on

Tu BShevat. Similar curries are often eaten by South African Jews throughout the year.

2 Tablespoons vegetable oil

1 medium-sized onion, finely chopped

1 1/2 pounds chuck or other beef stew meat (or boneless lamb shoulder),trimmed of all excess fat and cut into 1-inch cubes

1 1/2 cup water

2 tablespoon curry powder

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 8-ounce package mixed dried fruits (or a combination of dried apples, prunes, dried apricots, and/or dried pears)

1/2 cup dark raisins

2 small just-ripe bananas

1/2 cup roasted peanuts or cashews, preferably unsalted

In a very large deep skillet, over medium-high heat, heat the oil; then saute the onion until it is tender but not browned. Push the onion to one side of the skillet and add the meat cubes. Brown them on all sides. While they are browning, combine the water, lemon juice, curry powder, salt, ginger, and cinnamon in a large measuring cup. When the meat had browned, add the liquid mixture to the skillet along with the mixed dried fruits and raisins. Stir so that the onion, meat, and fruit are evenly distributed.

Bring the liquid to a boil; then cover the skillet tightly and lower the heat so that the liquid just simmers. Cook the curry, stirring occasionally, for about 1 hour, or until the meat and fruits are very tender, and the liquid has formed a thick sauce. (if the skillet cooks dry before the meat is tender add a bit of water.) Dice one of the bananas and stir it gently into the curry.

Transfer the curry to a large serving platter. Cut the second banana into thin crosswise slices and put the slices around the curry as a garnish. Sprinkle the peanuts on top. Serve the curry with hot cooked rice.

Makes about 6 servings