A book that I have used for the last 30 years or so is the Cracknell and Kaufmann Practical Professional Cookery. It is a mine of information and quite often I use it for a method to make something else. This Indian Curry is one such recipe. Full of twists and tweaks but the end result is delicious. Use an Indian, rather than a Cape Malay type curry powder.
Indian Beef Curry
What you’ll need
2 Tbs Olive Oil
100g butter – ghee is better
2 kg Beef for stewing – cut into chunks
3 large onions – chopped
2 fat cloves garlic
2 Tbs Turmeric
4 Tbs curry powder or paste
1 small tin tomato paste
2 litres beef stock – I use NOMU Beef
4 Tbs Chutney
3 Apples chopped – use a dessert apple
4 Tbs raisins
4 Tbs desiccated coconut
Freshly ground black pepper
Sea salt if required after the first cooking
You can control the sweetness of the curry by using Granny Smith Apples and dropping the chutney quantity by half.
What you’ll do
In a large casserole, over medium heat, heat the olive oil and then add the butter. You want to keep the heat low during this process, so that the butter will not burn. Brown the beef on both sides, probably in two goes. Keep the meat on a plate while you finish the browning. When done, add the chopped onion and stir fry until soft and transparent. Add the garlic and continue frying until the onions are a pale gold. Add the spices and continue frying for a short while to cook the curry powder. Add the remaining ingredients, bring to the boil. Using a heat dissipater simmer for 3 hours. Let the casserole stand for a while for the fat to rise to the surface. Skim the fat off the top using kitchen paper to absorb the last of it. Taste the meat and if tender, the dish is ready to serve. If not, another hour of simmering will do it no harm.
Serve with steamed Basmati Rice, a green vegetable and a selection of sambals.