Sweet Beef Curry
IntroductionI like curries. I like them a lot. While this is healthier than some, it's still not all that healthy. But oh, is it tasty. Use it sparingly! I like curries. I like them a lot. While this is healthier than some, it's still not all that healthy. But oh, is it tasty. Use it sparingly!
3-ish pounds beef (a roast is fine), cubed
3 tablespoons all-purpose flour
salt and black pepper to taste
6 tablespoons butter, divided
2 large onion, chopped
2 tablespoons brown sugar (not tightly packed)
3 tablespoons curry powder
1 large Granny Smith apple - peeled, cored, and cubed
1 cup chicken stock (low-sodium's fine, it's what I use)
1/2 cup raisins
Lamb is what this recipe was designed to use - I opted for beef. If you use lamb, add about a tablespoon of lemon juice to the curry mixture just before serving. This can be made a lot less fattening if you use other veg in place of some of the meat, too -- I tend to do the meat heavy because I serve it with a side dish of cucumber and tomato in a yogurt dressing, so I use less of the curry and more of the side salad. You can serve it over rice (tastes great on brown rice) or alone, but note that if it's alone, you will want something to cut the powerful flavor. It's sweet and spicy and delicious!
You can omit the seasoned flour if you'd like, but you may need to add something to thicken your curry sauce if you do so.
2. Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned beef. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the beef is very tender, 1 to 1 1/2 hours.
Serving Size: 12 servings.