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1
In a 5-quart Dutch oven, heat the oil over medium-high heat.
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2
Sprinkle the beef with the salt and pepper.
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3
In batches, add the beef and cook, turning occasionally, until browned on all sides, 8 to 10 minutes.
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4
Using a slotted spoon, transfer the browned beef to a plate and set it aside.
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5
Add the onion and chile pepper to the Dutch oven.
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6
Reduce the heat to medium and cook, stirring often, until the onion has softened, about 3 minutes.
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7
Add the curry powder and coriander, and stir for 1 minute.
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8
Return the beef to the Dutch oven, and stir in the water.
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9
Reduce the heat to low and cook, covered, until the meat is tender and the liquid has almost com- pletely evaporated, about 1 hour.
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10
(If the stew looks as if it's drying out, add a little more water.)
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11
Preheat the oven to 350F (180C).
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12
Lightly butter a 9-inch square baking dish.
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13
In a large bowl, combine the plantains and spinach, and mash together with a fork until fairly smooth.
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14
Stir in the beef stew.
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15
Spread the mixture evenly in the prepared baking dish, and dot the top with the butter.
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16
Bake until the top is golden brown, about 30 minutes.
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17
Sprinkle with the grated coconut if desired, and serve immediately.
