Sweet Beef Curry
2 hours
Serves 2
Indian
Main
Curry is one of my favourite foods, and when I was starting to learn how to make them my sole focus was on spice and making things hotter and more complex. It was only when I began working with an Indian chef that I was introduced to the delight of sweet curries. This curry in particular has a delicately sweet undertone that enhances the flavours of the spices, giving you more flavour without too much spice. This is a simple curry recipe that uses a blend of ingredients from around the world and uses a bit of an all in one method.
ingridients
1kg chuck steak, diced
3 Tbsp olive oil
1 large onion, chopped
1 apple, peeled and diced
250g chopped dates
2 tsp curry powder
1t sp lemon rind, grated
1 Tbsp tomato paste
2 tsp worcester sauce
1 Tbsp fruit chutney
1 Tbsp brown sugar
1 pint beef stock
Method
Heat the oil in a heavy-bottomed pan over a medium heat.
Brown off the diced chuck steak until brown all over (about 5 minutes)
Add the rest of the ingredients except the beef stock and cornflour to the pan slowly, continuously stirring until the onions are soft and everything is well blended (around 10 minutes)
Add enough beef stock to the pan, cover with a lid and simmer gently for one and a half hours until the meat is tender
Remove the lid. Mix the cornflour with cold water to create a slurry. Add this slurry slowly to the curry until it thickens to your liking.
Serve