Mild, creamy beef curry
Please see 'Casserole Tips' under 'Cooking Tips' for beef casserole cuts and timing options.
Serves:	6
Preparation Time:	20 minutes
Cooking Time:	1 hour 30 minutes

Ingredients
1 kg beef
1 large onion, chopped
2 cloves garlic, crushed
2 tbsp mild curry powder
1/4 cup apricot jam (or 2 tbsp brown sugar)
2 1/2 cups beef stock
400 ml can coconut milk

 

Method
1. Preheat the oven to 180C. Cut beef into 2.5-3cm cubes. Season with salt and pepper, and add about 2 tablespoons of oil to beef, mix well.
2. Heat a large frypan over a medium high heat. Brown the beef in two or three batches. Remove each batch and place it in a casserole dish.
3. Reduce heat in pan and add a little extra oil, add the onion and garlic, cook for 1-2 minutes, stir occasionally.
4. Gradually pour in the stock stirring well. Add the remaining ingredients, stirring until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
5. Cover the casserole dish, place in oven, and cook until beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
6. Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, add water if needed during the cooking time to keep ingredients well covered.

 

Tip: Matching the beef cut to the cooking time. Don't rush the initial stage of browning the meat. Simmer the casserole gently and taste it to see if it's ready. For more casserole hints and tips, see our Cooking Tips section.

 

For more delicious recipes, visit www.themainmeal.com.au