Beef Curry

By Dee

A slow cooked curry that will melt in your mouth.

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Rate this recipe 3/5 (29 Votes)

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Thai Green Beef Curry with Eggplant

Mild leftover meat curry

Ingredients

12oz Chuck Steak
6oz Long Grain Rice
For the Curry Sauce:
1oz Butter or Margarine
1 Onion, chopped
1/2 Cooking Apple, peeled & diced
2 level tbsp Curry Powder - more if you like it hotter
1 level tbsp Flour
1/2 pint Stock OR Water with Stock Cube
1 dessertspoon Chutney, any large pieces chopped
1 tbsp Soft Brown Sugar
Juice of 1/2 Lemon
1oz Sultanas

Details

servings 2
Level of difficulty Average
Cooking time 120mins
Cost Average budget

Preparation

Step 1

Pre-heat oven to 300F - Gas Mark 2

Trim away any fat or gristle from the meat and cut into roughly 1 to 2 inch pieces. Place in a casserole dish & set aside.

Step 2

Melt the butter or margarine in a saucepan & add the onion. Sauté gently for 3 to 5 minutes until soft & add the apple. Stir in first the curry powder & flour & then the stock. Bring to the boil then add the chutney, sugar, lemon juice & sultanas. Cover with a lid & simmer gently for 5 to 10 minutes.

Step 3

Pour over the prepared meat. Cover with a lid & place in the centre of the pre-heated oven & cook for 2 hours.

Step 4

About 15 minutes before serving, put the rice into a pan with plenty of boiling water. Boil briskly for 10 minutes or until grains are soft. Strain then put into a hot dish & allow to steam dry in the warm oven for 5 minutes.
Serve with sweet chutney.

This recipe for the sauce can be used to make a curry with cooked meats. Follow step 2 of the recipe above, but after preparing the curry sauce, cover with a lid & cook gently for 30 minutes. Add your choice of cooked meat or fish & heat through for approx 5 minutes or until the meat or fish has warmed through.

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Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.