Beef Curry (OAMC)

12
Servings
1h
Prep Time
4h
Cook Time
5h
Ready In


"Something my DH came up with. Lancanshire relish sauce is similar to worcestershire but sweeter (they use fruit in the cooking process). It took 2.6kg (5 3/4lbs) of gravy/shin beef to get 2kg (4 3/8 lbs) and 600grams (21ounces) of skirt to get 500grams (17.6 ounces)(Trimmed of fat and grissle). The cup measurements for the vegetables is peeled, cut/diced. Prep time is based on you doing this, buying predone will save time but you could do what I did and got the kids involved DS and DH and had them doing the peeling and dicing while I did the rest. Sometimes it took longer but the memories are irreplaceable."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (410.5 g)
  • Calories 726.6
  • Total Fat - 51.2 g
  • Saturated Fat - 21.9 g
  • Cholesterol - 375 mg
  • Sodium - 327.1 mg
  • Total Carbohydrate - 27.5 g
  • Dietary Fiber - 3.9 g
  • Sugars - 4.3 g
  • Protein - 38 g
  • Calcium - 858 mg
  • Iron - 12 mg
  • Vitamin C - 25.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 150 degree C (300 degree F).

Step 2

Peel and dice vegetables.

Step 3

Mix curry powder, mustard powder and sugar together.

Step 4

Trim and dice meats into large bit size pieces.

Step 5

Coat meat with seasoned flour (best way I found is to put flour in a large bowl and in batches put the meat in to be coated, shake of excess and cook that batch continue to all meat used).

Step 6

In a heavy duty pot (suitable for oven) put in oil (enough to cover bottom of pot) and over medium/high heat cook meat in batches to seal, set to one side, keep warm covered with alfoil or use a casserole dish with lid.

Step 7

Wipe pot clean (to get rid of burnt flour).

Step 8

Heat 2 tablepoons oil over medium high heat, cook potatoes and sweet potatoe for 10 minutes. Turn heat down to low.

Step 9

Remove potatoes with slotted spoon onto a plate and put to one side.

Step 10

Add more oil if required and turn heat up to medium/high and add onion and saute till soft. Turn heat to low.

Step 11

Remove with slotted spoon and add to potatoes.

Step 12

Over medium heat add curry powder, mustard powder and sugar mixture and the garlic cook till fragrant (about 1/2 to 1 minute).

Step 13

Add vegetables to curry mixture and cook for 2 to 3 minutes of medium/high heat.

Step 14

Now add the meat and mix well with the vegetables.

Step 15

Add carrot, beef stock, tomatoes, lancanshire (or worcestershire),fresh herbs, cayenne pepper, chilli powder and ginger powder. Mix well together.

Step 16

If meat and vegetables are not covered in liquid, top up with water and stir.

Step 17

Put lid on pot and put into oven for 3 - 4 hours, till meat is tender, stirring occasionally.

Step 18

Just before serving add extra tablespoon of fresh herbs (chop just before using).

Step 19

Serve with rice.

Tips & Variations


No special items needed.

Related

breezermom

Loved this! I used 2 pounds of beef, and adjusted everything to match. Smelled heavenly while in the oven too. Thanks for sharing! Made for FYC game.

review by:
(2 Mar 2015)