Slow cook Beef curry, with apple and raisins
Sunday and a blue sky chilly day, a chance to walk with the sun in our faces. We made it over the top of Blackford Hill and along the Hermitage to the Lodge for a cheeky scone. At the back of my mind the desire to try Granny’s curry which would definitely fit the bill of a warming wintry slow cook allowing us to get on with watching a Boys film from the recorded Christmas TV.
Credit: Granny’s Recipe File
Prep: Large casserole dish hob and oven friendly
Oven: 180°c or 350°f
Ingredients
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- 650g Stewing Beef diced
- Rapeseed/Olive Oil
- 2 large onions diced
- 1 cooking apple, peeled and chopped
- 1 tbsp curry powder
- 25g plain flour
- 1 (400g) tin of chopped tomatoes
- 500ml Water
- 1 tbsp chutney
- 50g sultanas or raisins
- Juice of a lemon
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Directions
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- Heat a glug of olive oil in the casserole dish on a high heat
- Sear 1/2 or 1/3 of the beef until brown on each side
- Remove with a slotted spoon, and place in bowl to add back in later
- Add another glug of oil if needed and repeat until all the beef is seared
- Once all the beef is seared, add another glug and soften the onion and apple
- Add the curry powder, stir through and cook for a minute or so
- Add the flour and again stir through and cook for a minute or so
- Add in the tomatoes and stir through
- Add the dried fruit, the beef with it’s juices, the lemon juice and the water, stirring through
- Then place in the centre of the oven for 2 hours
Post-Recipe Notes: Granny loved to add raisins to everything. This a glossy, sweet and sour curry the apple disappears and there is a hidden back note to the dish. Curry powder feels cheatsy, quick and easy to rustle this up before banging in the oven.
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