Beef Curry 1
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Source & History
This curry recipe is from the Day to Day Cookery book. It’s a favourite on a ‘cold’ winter’s day. There’s lots of sauce which can be mopped up with pappadams.
Notes
- I usually double this.
- I use a couple of tins of diced tomatoes instead of the carrot or tomato. And I use Granny Smith apples.
- I don’t use the margarine for browning, I use oil.
- Before I fry the apple, onion & curry powder, I coat the cubed meat in the combined flour, salt & freshly ground pepper & brown the meat in the oil, then I add the apple, onion & curry powder.
- You can to eat this with pappadams as well as or instead of the rice. Naan bread would be good, too.
- Author
- Aileen Sorohan
Ingredients
- 500 g Topside or Blade steak cubed
- 1 small carrot or tomato diced
- 1 medium apple diced
- 1 medium onion chopped
- 2 tbsp sultanas
- 1 tbsp curry powder
- 2 tsp sugar
- 2 tsp lemon juice
- 2 tbsp margarine
- 1 tsp salt
- 2 tbsp flour
Instructions
- Cut meat into small cubes. Chop apple, carrot (tomato) & onion.
- Fry apple, carrot, onion & curry powder in margarine for 5min. Do not brown.
- Add sultanas, sugar, salt, pepper, lemon juice, & 300ml water.
- Add meat and simmer gently for 1½ hours.
- Add extra spices if desired.
- Serve on a bed of cooked rice.