Name: Sweet beef curry with apple and sultanas
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: Sweet beef curry; 1 tablespoon olive oil; 500 gram blade steak, trimmed, cubed; 1 onion, sliced; 1 clove garlic, crushed; 1 tablespoon curry powder or paste; 2 carrots, sliced; 2 celery stalks, sliced; 4 chat potatoes, quartered; 1 apple, cored, chopped; 1/4 cup sultanas; 2 cup stock or water; 2 tablespoon vinegar; 1 tablespoon brown sugar; 1 tablespoon cornflour, mixed with 2 tablespoons water; chopped parsley, to serve; pappadums, to serve

Sweet beef curry with apple and sultanas

With the addition of apple and sultanas, this sweet beef dish is the perfect recipe to get the kids enjoying curries.

Serves 4

Prep

15M

Cook

1H 10M

Total

1H 25M

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Ingredients

Sweet beef curry

1 tablespoon olive oil

500 gram blade steak, trimmed, cubed

1 onion, sliced

1 clove garlic, crushed

1 tablespoon curry powder or paste

2 carrots, sliced

2 celery stalks, sliced

4 chat potatoes, quartered

1 apple, cored, chopped

1/4 cup sultanas

2 cup stock or water

2 tablespoon vinegar

1 tablespoon brown sugar

1 tablespoon cornflour, mixed with 2 tablespoons water

chopped parsley, to serve

pappadums, to serve

Method

Sweet beef curry

1.In a large saucepan, heat oil on high. Brown meat, 3-4 minutes. Transfer to a plate. Using same pan, reduce heat to medium and saute onion and garlic 2-3 minutes, until onion is tender. Stir in curry paste and cook 1 minute.

2.Add vegetables and cook 1-2 minutes, stirring. Return meat to pan with apple and sultanas.

3.Stir in stock, vinegar and sugar. Season to taste. Bring to the boil. Reduce heat to low. Cover and simmer 1 hour, until meat is tender.

4.Gradually add cornflour mixture. Bring to the boil, stirring constantly. Simmer 3 minutes. Sprinkle with parsley. Serve with pappadums.

Substitute beef for lamb leg or mince, celery with frozen peas or green beans (add at the end of cooking time).
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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