Hey guys, you can never have enough curry recipes up your sleeve, am I right? This is a classic fruity and sweet beef curry recipe I’ve been making for years. I use stewing beef and cut the fat off myself because you get bigger cuts and its better value. You cook it for 3 and a half hours so all the tissue will break down, making it melt in the mouth and really tender when it’s time to serve up. I usually serve this dish with flatbreads, yum loves making these they are so easy and great for mopping up any sauce at the end.
I’m a huge advocate of getting the kids into the kitchen to cook, it gives them self-confidence and a sense of worth. There will always be little jobs for them to do. I know it’s not always possible because life is so hectic, but cooking is a great way of getting them away from the “screen” and gives you a bit of bonding time together. (it does get messy tho) Some of yums favourites jobs are peeling the garlic, chopping mushrooms with a blunt knife and flouring the beef (she is so particular about flouring it, making sure every inch is covered) and You know what she really enjoys eating it that little bit extra, when she’s helped, its like she shes worked extra hard for it..
PS: she loves chopping the mushrooms but has never once eaten them!! she says when she grows up she’s going to drink coffee and eat mushrooms… great combo eh…
500 g stewing beef (cut all the fat off)
1 tablespoons of flour
2 large onions
2 garlic cloves
2 tablespoons of curry powder
1 teaspoon of turmeric
3 tablespoons of mango chutney
1 pint of beef stock cube
1 tablespoon of tomato puree
garnish with chopped coriander
flour your beef with a little salt and pepper added to it
heat some oil in a pan (with a lid) on a medium heat, add your floured beef to brown,
once browned remove and leave to one side
now fry the onions and garlic for 2 mins, until they are lightly golden, you may need another splash of oil.
sprinkle over the curry powder and turmeric and cook stirring for 1 minute
return the beef to the pan
chuck in the chuckney , stock and tomato puree and bring to the boil.
turn the heat right down to a low simmer, put on your lid and simmer for 3 and a half hours
serve with rice, flatbreads and garnish with coriander