Curried Beef #2


serves 6
700 g chuck steak
1/2 stick + 1 tbsp (5 tbsp) 2 1/2 oz, lard or dripping (fat from roasted meat)
1 large onion (200 g approx)
1 cooking apple (150 g approx)
2 tsp curry powder
1 tbsp plain flour (All purpose)
750 ml brown stock or coconut infusion
2 tsp curry paste
2 tsp mango chutney
salt and pepper
juice of 1 lemon
1 tsp brown sugar (optional)
300 g Patna rice

for the garnish

6 small gherkins


1. Wipe the meat and trim off any excess fat.

2. Cut the meat into 2cm cubes.

3. Heat the fat in a large pan and fry the meat lightly, turning to brown all sides.

4. Transfer to a warmed dish and keep hot, leaving the fat in the pan.

5. Prepare and chop the onion and apple.

6. Fry them in the fat until the onion is golden-brown.

7. Add the curry powder and flour, and fry gently, stirring all the time, for 1 minute.

8. Draw the pan off the heat and quickly stir in the stock or coconut infusion, the curry paste, mango chutney, and salt and pepper to taste.

9. Return to the heat and stir until simmering.

10. Return the meat to the pan, half cover, and simmer gently for 1 1/2 - 2 hours.

11. Add the lemon juice and sugar, if used, and re-season if required.

12. Meanwhile, boil the rice in salted water for 15-20 minutes until tender.

13. Drain through a sieve and separate the grains by pouring boiling water over them.

14. Arrange in a border on a warmed serving dish, and pour the curry into the middle.

15. If preferred, the rice can be served separately.

16. Garnish the curry with the gherkins.

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