Gayle Mainstone's Favourite Curry | Half The Sugar, Twice The Ginger

1× Recipe

Ingredients

Tap to tick off

Assemble the following

1134 Grams Beef Stew Cubes
2 Cups Onion
2 Green apples
2 Bananas
Can be slightly old
2 Tbsp Raisins (light)
2 Tbsp Vegetable Oil
2 Tbsp Curry Powder
Can be slightly more to taste
2 Tbsp Jam
Such as strawberry, a good use for older jam
2 Tsp Lemon Juice
4 Tbsp All Purpose Flour
For tossing the beef, may require more
1 Tsp Fine Salt
1 Tsp Black Pepper
2 Tbsp Barbeque Sauce
Can use chutney instead
4 Cups Beef Stock
½ Tsp Ginger Powder
Could use minced fresh ginger
1 Lemon

Method

In a frying pan

1134 Grams Beef Stew Cubes
2 Cups Onion
2 Green apples
2 Bananas
Can be slightly old
2 Tbsp Raisins (light)
2 Tbsp Vegetable Oil
4 Tbsp All Purpose Flour
For tossing the beef, may require more

Chop the onions and fruit and fry in one tablespoon of the oil. Remove from the pan. Toss the beef in flour and then brown in the remaining oil.

Curry Mixture

2 Tbsp Curry Powder
Can be slightly more to taste
2 Tbsp Jam
Such as strawberry, a good use for older jam
2 Tsp Lemon Juice
1 Tsp Fine Salt
1 Tsp Black Pepper
2 Tbsp Barbeque Sauce
Can use chutney instead
½ Tsp Ginger Powder
Could use minced fresh ginger

Transfer the meat mixture to a cast iron pot. Add the curry powder, any remaining flour, barbeque sauce or chutney, and the jam. Brown to release the flavours.

Add last ingredients

2 Cups Onion
2 Green apples
2 Bananas
Can be slightly old
2 Tbsp Raisins (light)
4 Cups Beef Stock

Add the beef stock to make a good gravy. Add in the fried onion and fruit mixture. Simmer two hours, stirring occasionally to ensure that the bottom does not burn. Serve with rice and sections of lemon to squeeze over the curry.