- 1 lb lean beef steak cubes
- 2 Tbs flour
- 1 Tbs ghee
- 1 medium onion
- 1-2 Tbs curry paste
- 2 cups beef stock
- 2 Tbs seedless raisins
- 2 Tbs chopped dried apricots
- Toss beef cubes in flour. Heat ghee in a pan over a medium heat and brown beef for 5-6 minutes.
- Ad, onion and curry paste. Cook for 2-3 minutes.
- Pour over stock, add raisins and chopped apricots and stir.
- Bring to the boil, cover and simmer for about 2 hours, until the beef is tender.
Nutrition Facts
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The first recipe for curry known in England dates from 1747. Curries have been around in British cuisine for a long time and now these recipes are enormously popular.
If you don't have it, substitute 1 Tbs ghee with 1 Tbs cooking oil.
Check the curry while simmering and add a little more stock if necessary.
For a richer curry, substitute half the liquid with coconut milk.
To adapt this recipe for the crock-pot or slow cooker, brown the meat, add only half the curry - the slow cooker concentrates flavors even more, it is better to be shy - place meat and only half the liquid it in the crock-pot and cook on a low setting for about 6 hours -check the recommendations for your particular slow cooker.
To make this recipe free of gluten, substitute flour with cornstarch.
