Colonial beef curry

    3 hours 20 min

    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.

    193 people made this

    Serves: 4 

    • 2 tablespoons sunflower oil
    • 1 onion, finely sliced
    • 800g (1lb 12oz) lean chuck steak, cut into 4cm (1½ in) cubes, fat removed
    • 2-3 tablespoons plain flour
    • Salt
    • 2 tablespoons mild curry powder
    • ½ teaspoon turmeric
    • 1 tablespoon garam masala
    • 600ml (1 pint) beef stock
    • 2 bay leaves
    • 1 heaped tablespoon sultanas or raisins
    • Juice of 1 lime

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. 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.
    2. 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.
    3. 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.

    Nutrients per serving

    Vitamins B2, B6, B12, niacin

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    Reviews in English (7)


    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


    This tasted like curries my mum made in the '70's. Loved it. I used hot curry powder, and added a diced apple as she would have done. Will definitely make it again!  -  15 Dec 2012


    Nice curry, easy to make but a bit mild for my tastes. definitely need to up the quantity of spices to increase the flavour in my opinion  -  26 Mar 2011