British Beef Curry2015-03-03
- Servings : 3-4
- Prep Time : 10m
- Cook Time : 2:000 h
- Ready In : 2:10 h
Curries have been popular in Britain for decades and were popularised during the time of the British Raj in India. Curry in Britain was often prepared in homes on a Monday, using up the leftovers from the Sunday roast, but I think this is best cooked using fresh meat. A curry powder is used which is a mix of Indian spices in a powdered form and is really quick and easy to mix up yourself and doesn’t need to contain anything but spices, so no nasty additives. This curry was usually served with plain boiled white rice and accompaniments such as a spicy fruit chutney, banana, tomatoes and desiccated coconut.
- 25g butter
- 750g stewing beef, cut into 4cm cubes
- 200g white onion, sliced
- 3 tsp curry powder
- 1 tsp salt (or to taste)
- 1 dessert apple, peeled, cored and roughly chopped
- 300ml dark ale (such as a stout) and 300ml beef stock, or 600ml beef stock
- 100g sultanas
Melt the butter in a large pan over a medium heat and fry the beef in batches until browned on all sides, then remove and reserve on a plate.
Melt the butter in a large pan over a medium heat. Fry the beef in batches until browned on all sides, then remove and reserve on a plate. Add the onion and cook for 5-10 minutes until soft, stirring regularly then add the curry powder, salt and apple, and stir for 1 minute.
Add the ale (if using) and the stock and the sultanas. Bring to a simmer and then cover and cook over a low heat for 1-2 hours, or until the beef is tender. Serve.