Fruity beef curry

    3 hours 30 min

    This curry is a fruit and nut curry which on cooking turns a wonderful dark colour. If you can resist it for a day it improves with sitting. Very rounded flavour and as spicy as you wish. You can use left over roast beef Joint instead of raw beef if you want.

    Somerset, England, UK
    31 people made this

    Serves: 4 

    • 500g (1 1/4 lb) beef steak
    • 2 tbsp oil
    • 1 large onion
    • 1-2 level tablespoons curry power
    • 1 level tablespoon paprika
    • 60g (2 oz) walnuts
    • 60g (2 oz) sultanas
    • 60g (2 oz) flaked almonds
    • 30g (1 oz) plain flour
    • 3/4 pint beef stock
    • seasoning
    • 60g (2 oz) desicated coconut
    • 1 level tablespoon red current jelly
    • 1 tablespoon lemon juice

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. Cut the meat into neat cubes. Fry meat and chopped onion until begining to brown. Add curry power, paprika, almonds and walnuts and cook for 3 minutes. Stir in flour and cook gently for several minutes. Gradually add the stock and then bring the boil to thicken. Season. Add coconut, sultanas, red current jelly and lemon juice. Transfer to a casserole dish, cover and cook for 2.5 hours at 160 degree C stirring occasionally.

    Editor's note

    This recipe was edited by editors to include measurements familiar to British and Irish cooks.

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