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Melt butter in saucepan, add chopped apple, onions and garlic. Cook until lightly browned. Remove from stove and stir in flour and curry powder. Add liquid and return to stove, stirring until smooth and slightly thickened.
Add steak, cut into bite-size pieces, and simmer for a few minutes. Stir in chopped tomatoes, salt, lemon juice and coconut. Cover and simmer until meat is tender.
Transfer to hot serving dish. Top with pineapple slices sprinkled with brown sugar and reheat in moderate oven.
At serving time add pyramids of freshly cooked rice garnished with parsley and pieces of red capsicum.
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