This is my mum's version of an army Mess classic and it's dead easy to make:
British Army Beef Curry.
2 lbs of stewing steak (ox cheeks are brilliant), cut into 1 1/2 inch cubes
1 pint beef stock
3 medium sized onions, roughly chopped
3 cloves of garlic, crushed
1 heaped teaspoon hot chilli powder
1 heaped teaspoon tumeric
1 heaped teaspoon salt
1 heaped tablespoon garam masala
big handful of dried apricots
2 oz butter
Melt the butter in an ovenproof dish and then fry the beef in batches until nicely browned. Set the beef aside and in the same dish fry the onions until soft and then add the garlic and cook for a further minute.
Return the beef to the dish along with any juices that may have accumulated.
Add the salt and spices and stir in. Add the stock and bring to a simmer. Cover the dish and transfer to the oven set to 150 c.
Cook until the meat is "falling apart" tender - for ox cheeks this is about three hours. Half way through the cooking add the apricots. Remove the cover for the last half hour.
Serve with boiled rice or naan bread or chapatis and a peeled hard boiled egg.
Garnish with your choice of chopped banana, desiccated coconut, chopped peanuts and mango chutney.
This curry is even better made a day before, to let the spices fully do their thing.
Enjoy!
Last edited by StevieR; 17th August 14 at 10:24 AM.
Steve.
"We, the kilted ones, are ahead of the curve" - Bren.
Originally Posted by GrainReaper
I will definitely try your recipe !
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