Beef Curry

Serves 4

• 2 tbsp plain flour
• Salt and pepper
• 11/2 lb of diced braising steak
• 3tbsp sunflower oil
• 2 large onion, peeled and chopped
• 1 garlic clove, peeled and crushed or 1 tsp of garlic purée
• 2tbsp mild curry paste or powder
• 3 tbsp mango chutney or chopped apple and dried fruit
• 2 mugs of beef stock made with stock cube
• 1 tbsp tomato puree
• 2 tbsp fresh chopped coriander
• Long grain rice (see packet for quantities)
• 2 tbsp coconut to garnish (optional)

 

1. Mix the flour with a little salt and pepper in a plastic bag. Add the meat, hold the bag ends firmly and shake the bag to coat the meat in the flour.
2. Heat 2 tbsp of the oil in a flameproof casserole dish or a saucepan. Add the meat and cook over a high heat until no longer pink, stirring frequently. Remove from the pan with a draining spoon.
3. Add the remaining oil and fry (sauté) the onions and garlic, stirring for 2 minutes until lightly golden.
4. Add the curry paste or powder and stir over the heat for 1 minute.
5. Add the chutney, stock and tomato puree. Bring to the boil, stirring all the time. Turn down the heat very low so the liquid is just bubbling very gently around the edges. Cover and cook for 2.5hours stirring occasionally and adding a little water if drying out.
6. About 15 minutes before the curry will be ready, cook the rice according to the packet instruction. Drain ain a colander into the sink and spoon on to plates.
7. Season the curry and stir in the coriander. Spoon the curry on top of rice and sprinkle with coconut.