Beef salad

Crab coconut salad

• 600 GRAM BEEF FOR STEWING
• 2 POTATOES, peeled, cooked 20 minutes and cubed
• 1 ONION, chopped
• 1 TBSP CAPERS
• 2 EGGS, cooked 10 minutes and sliced
• 1 CLOVE GARLIC, chopped
• HANDFUL TARRAGON, cut
• 3 TBSP VINEGAR
• 2 TBSP OIL
• 1 TBSP MUSTARD

• 300 GRAM CRAB MEAT
• 1 ONION, chopped
• 1/4 CUCUMBER, chopped
• 1/2 RED PEPPER, chopped
• PIECE OF GINGERROOT, grated
• 1 TSP KURKUMA POWDER
• 4 TBSP COCONUT MILK
• 2 TBSP COCONUT, grated
• 1 TSP MUSTARD SEED
• 1 TBSP MANGO CHUTNEY

Stir fry the onion 3 minutes. Add the meat, fry until brown on both sides. Add 1 cup of boiling water and simmer fro two hours. Drain the fluid, cut the meat in thin strips, add meat and onions to the potatoes; add the eggs. Mix, for the dressing, the oil with the vinegar and the mustard, the tarragon and the garlic and pepper and salt to taste. Pour this over the beef mixture and sprinkle the capers on top.

Stir fry the mustard seeds 2 minutes; add the onion, the ginger, the curcuma and the pepper and stir fry 3 minutes more. Add all other ingredients and stir well; allow the mixture to cool down before serving.