DUTCH RICE CURRY CASSEROLE

Ingredients
2 cup uncooked brown rice                               2 lbs. blade steak. diced
1 clove garlic, crushed                                       2 large onions, cut into large pieces
1/2 cup desiccated coconut                               1 small can pineapple pieces (and syrup)
2  cup beef stock                                              1 cup sliced celery (large pieces)
2 tbsp. oil                                                         2 large carrots, cut into large pieces
3 tbsp. curry powder                                             salt and pepper
Heat the oil in a casserole-dish and sauté the curry powder with the clove of garlic.
Add the meat and brown thoroughly on all sides.
Add the vegetables to the casserole and sauté them, by which time the oil should
         have been absorbed.
Now add the pineapple and juice, the stock, pepper, salt and rice, stir lightly to combine
        everything and cover with a good-fitting lid.
Bake in an oven at moderate temperature for 2 1/2-3 hours.
Sprinkle with coconut, and serve very hot.