Hearty Beef Curry
|Stewing beef||1 Pound (Round Or Chuck)|
|Onion||1 , chopped|
|Green apple||1 , chopped|
|Curry powder/Curry paste||1 1⁄4 Tablespoon|
|Beef stock/Water and bouillon cubes||2 Cup (32 tbs)|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Shredded coconut||1 Cup (16 tbs)|
|Carrot||1 , chopped|
|Tomatoes||2 , chopped|
|Fruit chutney||1 1⁄4 Tablespoon|
|Red currant jelly||1 1⁄4 Tablespoon|
|Lemon juice||To Taste|
Trim fat and coarse tissue off meat and cut meat into 1 inch cubes.
Heat dripping in a heavy pan and saute onion and apple until soft, about 5 minutes.
Add meat and fry until browned.
Stir in curry powder or paste and flour and cook gently for 1-2 minutes.
Add stock, cover and bring to the boil slowly.
Meanwhile, pour boiling water over coconut, allow to infuse for 15 minutes then strain into curry, pressing all milk out of nut with a wooden spoon.
This is the coconut milk used in curry making.
Add carrot and tomatoes and simmer for 1 hour, or until meat and carrots are tender.
Add chutney, red currant jelly, lemon juice, salt and pepper to taste.
Heat through and serve with boiled rice.