About this recipe:The oriental spices that flavour curry – popular since colonial days – may have medicinal properties too. Turmeric, for instance, is said to improve circulation and relieve digestive problems.
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Heat the oven to 140°C (275°F, gas mark 1). Heat half the oil in an ovenproof casserole, add the onion and cook until soft. Remove and set aside. Toss the steak in the flour to coat. Sprinkle lightly with salt, then heat the remaining oil in the casserole, add the meat and cook, stirring, until evenly browned.
Reduce the heat to low and return the onion to the pan. Stir in the curry powder, turmeric and garam masala and cook gently, stirring, for 2-3 minutes.
Add the stock, bay leaves and sultanas or raisins and bring to a simmer. Pour in some water, if needed, to cover the meat. Cover and transfer to the oven to cook for 2-3 hours until the meat is tender. Add any extra seasoning and lime juice to taste, then serve with basmati rice and mango chutney.
I've made this twice now and to be honest, I found it a little too bland the first time round but after adding green pepper and a little more turmeric, plus a couple of dollops of natural yogurt stirred in at the end, my family raved about it. I think it ought to be said that this is a very mild curry so not something for those who like hot (although could be made hotter of course). The pepper gave the curry a satisfying crunch and sweetness while the yogurt made the sauce creamier and seemed to bring out the flavours more. - 07 Sep 2008