British Beef Curry is based upon a recipe in Britain for decades and popularised during the time of the British Raj in India. Curry in Britain was often prepared in homes on a Monday, using up the leftovers from the Sunday roast, but I think this is best cooked using fresh meat.
- 25g butter
- 750g stewing beef, cut into 4cm cubes
- 200g white onion, sliced
- 3 tsp Go Spice Shimla Mix
- 1 tsp salt (or to taste)
- 1 dessert apple, peeled, cored and roughly chopped
- 300ml dark ale (such as a stout) and 300ml beef stock, or 600ml beef stock
- 100g sultanas
Melt the butter in a large pan over a medium heat and fry the beef in batches until browned on all sides, then remove and reserve on a plate.
Melt the butter in a large pan over a medium heat. Fry the beef in batches until browned on all sides, then remove and reserve on a plate. Add the onion and cook for 5-10 minutes until soft, stirring regularly then add the Go Spice Shimla Mix, salt and apple, and stir for 1 minute.
Add the ale (if using) and the stock and the sultanas. Bring to a simmer and then cover and cook over a low heat for 1-2 hours, or until the beef is tender. Serve.