450 g (1 Ib) stewing steak, cut into 2 cm (3/4 inch) cubes
2 oz (50 g) fat or oil
2 large onions, skinned and sliced
1 cooking apple, peeled and chopped
1 level tbsp (15 ml) curry powder
3 tbsp (45 ml) plain flour (All purpose)
1 pint (600 ml) stock or water
salt and pepper
2 tbsp (30 ml) chutney
1/3 cup (50 g) sultanas (golden raisins)
2 tomatoes, skinned and chopped
1 squeeze of lemon juice
2 oz (50 g) fat or oil
2 large onions, skinned and sliced
1 cooking apple, peeled and chopped
1 level tbsp (15 ml) curry powder
3 tbsp (45 ml) plain flour (All purpose)
1 pint (600 ml) stock or water
salt and pepper
2 tbsp (30 ml) chutney
1/3 cup (50 g) sultanas (golden raisins)
2 tomatoes, skinned and chopped
1 squeeze of lemon juice
method
1. Fry the meat in the fat or oil until brown. Drain well and put into a casserole.
2. Fry the onions and apple in the fat remaining in the pan, and add to the meat,
3. Fry the curry powder, add the flour and cook together for 2-3 minutes. Add the stock gradually and bring to the boil; add the seasoning and remaining ingredients and cook for 2-3 minutes, then pour over the meat.
4. Cover the casserole and cook gently in the oven at 170°C (325°F) mark 3 for 2 hours.
5. Adjust the seasoning as required and serve the curry with boiled rice.
2. Fry the onions and apple in the fat remaining in the pan, and add to the meat,
3. Fry the curry powder, add the flour and cook together for 2-3 minutes. Add the stock gradually and bring to the boil; add the seasoning and remaining ingredients and cook for 2-3 minutes, then pour over the meat.
4. Cover the casserole and cook gently in the oven at 170°C (325°F) mark 3 for 2 hours.
5. Adjust the seasoning as required and serve the curry with boiled rice.
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