Slow cooker sweet beef curry19

Posted on February 21, 2011 by ChristieDinner Time, Gluten Free

I received this recipe more than a year ago and I cooked it in October 2010.

I can’t believe it has taken me this long to post about it, but I guess that is what happens when you have a newborn taking up 110% of your time! That percentage is not a typo, it really feels like more than all of the time!

But back to the recipe. I was given it by Ian, a family friend. It is his old family recipe and includes many surprising ingredients – so many, in fact, that I was quite dubious about how it would taste as I was making it.

I needn’t have worried though as it tasted delicious. Luckily, because the generous recipe means I still have about 6 portions in my freezer to enjoy for the rest of the year!

[Above: Raw curry in the slow cooker ready for its 8 hour sauna!]

You may be wondering what these surprising ingredients are? OK, I won’t keep you in suspense any longer… bananas, apples, sultanas – the apples are a particularly strange addition – don’t you think?

Despite this, it is really amazing how all the flavours meld together into one delicious flavour.

There is a lot of slicing and dicing to prepare this curry but once that is all done it is smooth sailing. Especially because I made it in the slow cooker. I simply did all the prep, then chucked it in and cooked it on low while I went out for the day. Easy.

This yummy curry is meant to be served with a special Pimms recipe – but I’ll have to post that another day.

A very special thank you to Ian for sharing this family recipe with me. I love learning cooking secrets from the past and bringing family recipes back to life to be enjoyed again. I hope you give this a try, let me know if you do!

Happy cooking, Christie x

Sweet Curry Recipe

serves 10 to 12

Credit: Original recipe by Keith Oelrichs, interpreted by his son Ian and now interpreted by me. Phew, this recipe has had a workout!

Notes: Keith and Ian suggest you make it the day before so it can be cooked 3 to 4 times or make in a pressure cooker and reheat thoroughly before serving.

I have adapted this recipe so that it is made in a slow cooker. If you would like the original stove-top recipe please send me a note via my contact form and I will email it to you.

2.5kg beef chuck steak (or any beef cut that is good for stewing)
30g Keens curry powder
20g garam masala powder
500g plain natural yoghurt

4 tablespoons vegetable oil
2 tablespoons butter
4 medium carrots, diced
3 green apples, peeled and sliced into half moons
3 medium bananas, sliced
200gms sultanas
400g can chopped tomatoes

4 large brown onions, sliced into thin wedges
4 Asian shallots, sliced into thin wedges
Bunch spring onions (scallions), finely sliced
(you can replace shallots and spring onions with more brown onions)
10cm piece root ginger, peeled and finely sliced
4 large cloves garlic, peeled and finely sliced

1. Cut beef into 1cm cubes. In a large mixing bowl (not stainless steel) mix together the curry and garam masala powders and yoghurt. Add the beef and mix thoroughly so that all the beef pieces are coated in the marinade. Let the flavours mingle for 4-6 hours. If you are in a hot climate, place it in the fridge.

2. Heat 2 tablespoons of oil and 2 tablespoons of butter in a very large pot with a thick base over high heat. Add the carrot, sultanas, apple, banana and cook until softened, about 10 minutes. Add the tomatoes and stir. Transfer to the slow cooker.

3. Clean out the pan and heat the remaining 2 tablespoons of oil. Add the onions, garlic, ginger, shallots and spring onions and cook until softened and starting to brown. Add the beef cubes, a little at a time so the pan doesn’t loose too much heat, and brown the meat, stirring constantly, for 10-15 minutes.

4. Pour the meat and onion mixture into the slow cooker and stir well. Turn the slow cooker on low and cook for 8 hours until the meat is very tender and collapsing. Serve with rice and a selection of accompaniments such as green peas, sambals, chutney, banana and coconut, and a tomato and red onion salad. I drizzled mine with extra plain yoghurt and garnished with parsley.

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